Start with potatoes and onions in a pan with olive oil. You want to get the potatoes tender and everything starting to caramelize, so don't play with it much. Just give it a toss every once in a while to make sure it's not sticking. (photo 1)
Add a diced chicken breast, season with salt and pepper, and get it all well browned. If you need to, add a little extra oil. (photo 2)
Now comes the good part - a dollop of sundried tomato pesto, and a dollop of dandelion green and basil pesto. Yum and yum! Toss this all together and let it gently heat through so the pesto doesn't separate, but you get a touch of caramelization on the tomato. (photo 3)
The finished product is garnished with torn basil leaves and crumbled goat cheese. Fresh or smoked mozzarella would also be wonderful. (photo 4)
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