Wednesday, February 1, 2012

Chicken & Vegetable with Pesto

Back to the world of delicious cooking. This dish can technically be a smart eat if you pair it with whole wheat pasta like we did. But really I think it tastes best with yummy carb-i-licious good-old fashion rotelle pasta. Here's another recipe that we have adapted from my Williams-Sonoma "Italian Cooking" cookbook. Fresh flavors without a ton of ingredients equals fresh tasting Italian food the entire family will enjoy.

2 Zucchini, chopped
1 Yellow onion, sliced
1 Red bell pepper, sliced
2 Tbl olive oil
1 lb chicken breast, cubed
1/4 C chicken stock
Your choice of pasta
1/2-3/4 C Pesto

Chop and slice your veggies and set aside.
 In a wok, place 1 Tbl of olive oil and heat. Once it is hot add your cubed chicken. Cook until chicken is golden on the outside and fully cooked through. Place in a bowl and set-aside.

 Boil a pot of water and add pasta. When pasta is cooked, drain and set aside. You can do this while working on the next few steps.

 In the same wok you cooked the chicken, heat 1 Tbl olive oil. Once the oil is hot, on medium-high heat cook the onions until tender. Add the red bell pepper and zucchini and cook until onions are golden. Add the chicken and chicken stock and cook until chick stock is hot.

 Place in a large bowl and mix in the pesto sauce. Toss in the pasta and mix well. This recipe is pretty simple and the taste is exquisite. Add Salt and pepper to taste and serve while hot. I made this and stuck the bowl in the microwave to keep warm until K got home. He was very excited to walk through the door and smell the delicious aroma.