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Categories:Viewed: 30 - Published at: 5 years ago
Ingredients
- 1 can reduced-sodium chicken broth
- 1 1/4 c. low-fat (1%) milk
- 1/4 tsp. ground black pepper
- 2 c. potato flakes
- 1/4 c. prepared pesto
Method
- In 3-qt.
- saucepan, heat chicken broth to boiling.
- Remove from heat; stir in milk and pepper.
- With spoon, stir in potato flakes, then swirl in pesto.