CHICKEN PESTO PILAF
Serves 4
Approx. 2 Syns per serving
1 onion, finely chopped
2 skinless chicken breasts, diced
3 level tbsp. sun-dried tomato pesto - 7.5
Syns
100g sweet baby peppers, deseeded and chopped
400g can chickpeas, drained and rinsed
150g brown basmati rice
300ml hot chicken stock
Spray a large frying pan with Frylight and
cook the onion until softened. I always use frozen diced onion for recipes like
this, as it softens up in the Frylight much easier than fresh onion.
Add the chicken, re-spraying if necessary, and
fry until cooked through.
Stir the pesto through the chicken.
Add the remaining ingredients and bring to the
boil. Reduce the heat, then cover and simmer for 15 minutes or until the stock
is absorbed.
Season with black pepper. Fork through the
rice to fluff it up.
Lovely served with a side salad and garnished with torn fresh basil, if you have any in. Could obviously add other ingredients to this recipe. I sometimes add some garlic and mushrooms and, occasionally, some baby sweet-corn.
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