Summary

Ingredients

• 500 g chicken breast fillet (s)
• 1 red pepper (s)
• 2 shallot (s)
• 2 cloves garlic)
• 1 glass pesto rosso
• 200 ml cream
• 50 ml white wine
• salt and pepper
• Broth, granular
• Parmesan
• 150 g rice
• Oil or clarified butter

Print Recipe Pin Recipe

Instructions

1. Wash the chicken breast fillets, pat them well and cut into bite-sized pieces. Chop the bell pepper, shallots and garlic into small pieces.
2. Cook the rice according to the instructions on the packet.
3. Heat the oil or clarified butter in a pan. Put the chicken pieces in the pan, season with pepper and salt and fry well. When the raw meat is gone, add peppers, shallots and garlic. Let everything cook for about 10 minutes on a medium setting, preferably with the lid closed.
4. Heat the pesto in a saucepan. Add the cream and white wine and bring to the boil. Season well with pepper, salt and granulated broth. I always rub a little parmesan into the sauce, which makes it a bit thicker and more intense in taste. Now add the pesto sauce to the meat in the pan and mix well.
5. Place the rice with the chicken strips on a plate and serve. You can also add the rice directly to the pan and mix it with the sauce.