Quickand easy meal for dinner, with leftovers for lunch! Swirl in a generous dollop of pesto beforeserving to liven up this classic white chili.
QUICK TIPS: Buy precooked chicken strips, pre-cut veggies, canned beans, canned green chilies, pre-made pesto (or use Traditional Pesto with Carrot Tops.) Fry up the veggies as indicated, add chicken last to warm, add spices.
4 servings (1/5 cups each)
2 teaspoons vegetable oil
3/4 cup finely chopped onion
3/4 pound skinless, boneless chicken breast, cut intobite-sized pieces
1 1/2 cups finely chopped carrot
3/4 cup finely chopped red bell pepper
3/4 cup thinly sliced celery
1/4 cup canned chopped green chiles
3/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (16-ounce) can cannellini beans or other white beans,rinsed and drained
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
3 tablespoons Traditional Pesto with Carrot Tops or other prepared pesto
Photo by: Becky Luigart-Stayner; LydiaDeGaris-Pursell
The chili and pesto can be made ahead and frozen for up to 3 months. Prepareand freeze 3 tablespoons Classic Pesto. Prepare the chili without ClassicPesto, and spoon into a freezer-safe container. Cool completely inrefrigerator; cover and freeze. Thaw chili and pesto in refrigerator. Place chiliin a large skillet; cook over medium-low heat until thoroughly heated, stirringoccasionally. Stir in Classic Pesto.
Cooking Light Magazine, SEPTEMBER 2002