Who knew pesto was such a game changer? I had an inkling, thanks to Baked Penne with Sausage and Spinach (with pesto!) – this recipe is also from Dinner with Julie. I’m very thankful to her for trying these things and then sharing! Below is what I did, (it makes a big batch – I froze some) and I served this over orzo – enjoy!
Chicken, White Bean and Pesto Stew
1 large onion, finely chopped AND 3 to 6 cloves of garlic, finely minced
1 1/2 to 2 lbs. chicken (or turkey) cut into bite-sized pieces
3 large celery stalks AND 3 medium carrots, all diced
1 large red pepper, diced
1 t. cumin
1 can (19 oz/540 mL) white kidney beans, rinsed and drained (or you could use 2 cans and less chicken)
1 to 3 c. chicken broth (depending on if you’re cooking pasta in the stew)
1 c. orzo – if you’re cooking it in the stew
1/2 t. Tabasco or red pepper flakes (optional) – or just add to individual bowls
1 jar (218 mL) basil (or sun-dried tomato) pesto – the pesto settles after sitting, so I poured off the entire inch or so of oil before adding the whole jar to the stew
Heat a bit of oil in a large skillet over medium-high heat and cook and stir the onion, garlic and chicken until the onion is softened (it’s fine if it gets browned) and the chicken is no longer pink. Add the celery, carrots and red pepper and cook about 5 minutes more. Add the cumin and cook and stir until you can smell it – should be about a minute – then add in the beans, broth, spice if you’re using it, and orzo, if you’re cooking it altogether. Bring it all to a boil while stirring. Reduce the heat to a simmer and allow it to cook, mostly covered, for about 20 minutes, until the pasta is cooked and/or the stew is as thick as you’d like. Add more broth as needed or wanted.
Stir in the pesto (check it to see if salt and pepper are needed) and serve over rice or pasta (again, if it’s not already in the stew) – additional Parmesan as a topping will never be turned down.
- Category: Chicken, Beans, One-pot Meal