Pesto Chicken Stew


Ultra Basic





A recipe allowed in a / diet.

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!

Nutritional Chart

Calories: 701 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 69 g
  • 28 g
  • 34 g

Ingredients Needed for Pesto Chicken Stew

2 tablespoons of pesto sauce 7 ounces of chicken, sliced 1 red onion, chopped 1 tablespoon vegetable oil ½ zucchini, diced 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 salt

How to Make Pesto Chicken Stew

  1. Add the pesto sauce in a small bowl along with the chicken. Mix and leave the chicken aside.
  2. 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. 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. Bring it to a boil and add the rice. Cover it with a lid and let it simmer for 15 minutes.
  5. You can serve the dish with some shredded parmesan on top!

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