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Pesto Chicken Stew

Use pesto sauce as a marinade for your chicken, add some rice and vegetables in the equation, and you have yourself this delicious stew, ready in just a bit over half an hour! And for the best results, serve it with some shredded parmesan on top!
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Use pesto sauce as a marinade for your chicken, add some rice and vegetables in the equation, and you have yourself this delicious stew, ready in just a bit over half an hour! And for the best results, serve it with some shredded parmesan on top!

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Ingredients

2 tablespoons of pesto sauce
7 ounces of chicken, sliced
1 red onion, chopped
1 tablespoon vegetable oil
½ zucchini, diced
1 , sliced
½ red bell pepper, sliced
1 cup chicken stock
2 tablespoons of tomato sauce
1 teaspoon chili flakes
1 teaspoon dried oregano
pepper
salt
2 garlic cloves, chopped
5 ounces of rice
parmesan

Ingredients

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Steps

1
Done

Add the pesto sauce in a small bowl along with the chicken. Mix and leave the chicken aside.

2
Done

Heat the vegetable oil in a skillet over medium heat. Add the red onion and the pesto marinated chicken. Cook it for 5 minutes. Add the zucchini, carrots, and red bell pepper.

3
Done

Pour the chicken stock and tomato sauce. Season with chili flakes, oregano, salt, and pepper. Give it a good stir and add the garlic.

4
Done

Bring it to a boil and add the rice. Cover it with a lid and let it simmer for 15 minutes.

5
Done

You can serve the dish with some shredded parmesan on top!

Did you like this recipe? You can leave your comment here!


Nutritional Chart

701 kcal
Calories
69 g
Protein
28 g
Fat
34 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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