CHICKEN PESTO PILAF

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.