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LOCATION: Recipes >> Poultry >> Pesto 01

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CHICKEN PESTO

1 lb. boneless chicken, cubed
1 lb. box multi-colored pasta
3 red peppers
2 tomatoes
3 cloves garlic
broccoli (or vegs of your choosing)
olive oil
pesto
fresh curly parsley
salt & pepper
parmesan cheese (optional)

Start water for pasta.

In skillet, brown garlic over a low heat in a generous amount of
olive oil. Add chicken - cook over medium heat. When done, set
aside covered to keep hot.

While chicken is cooking, cut red peppers into large strips. Put
peppers under broiler; burn skin on each side. Then, remove from
broiler and put peppers into a small sealed plastic (i.e. ziploc)
or paper bag (to steam themselves). Set aside ~10 minutes; after
which, remove skins, cut into cubes and toss with olive oil.

While peppers are steaming in bag, Put pasta into boiling water -
add salt to taste. Steam vegs (don't overcook, they should remain
a bit crunchy). Cut up tomatoes into cubes.

When pasta is done, rinse under very hot water (don't want it to
cool off). Add chicken with its oil, mix together. Then mix in
vegs, cubed roasted peppers and tomatoes. Next add pesto, herbs
and pepper to taste, mix. Optional: toss with parmesan cheese.

Serve with warm Italian bread.

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