Chicken Pesto with Peppers
Chicken Pesto with Peppers

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chicken pesto with peppers. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Chicken Pesto with Peppers is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Chicken Pesto with Peppers is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have chicken pesto with peppers using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Pesto with Peppers:
  1. Prepare 1.5 Pounds chicken thigh
  2. Make ready 1/2 Tablespoon olive oil
  3. Prepare 1/4 Cup green onion , diced
  4. Make ready 1/4 Cup pesto
  5. Take 4 Cloves garlic
  6. Take 150 Grams tomatoes
  7. Take 1/4 Cup parmesan
  8. Get 60 Grams peppers
  9. Prepare 1/4 Teaspoon nutmeg , ground
  10. Make ready 2 Pinchs black pepper
  11. Make ready 1 Pinch salt
Instructions to make Chicken Pesto with Peppers:
  1. Mince garlic. Finely chop green onions. Slit peppers into quarters and slice into 1/4 inch thick pieces. If not using cherry tomatoes, cut tomatoes into 1/2 inch chunks.
  2. Grate parmesan and ground nutmeg (if using fresh nutmeg).
  3. Heat a pan on medium high heat. Add olive oil. Once hot, add garlic, green onion, and peppers.
  4. Cook the peppers, onions, and garlic for a couple minutes, then add the tomatoes.
  5. Once the peppers have softened and the tomatoes have shrunk slightly (a few minutes), remove the vegetables and set aside.
  6. After removing the vegetables add the chicken to the pan. Cover both sides of the chicken in black pepper and a pinch of salt.
  7. Brown the chicken on both sides and turn the heat down to medium low.
  8. Once the chicken is cooked inside cover both sides in nutmeg and parmesan. Mix in the pesto and the vegetables that were set aside back into the pan. Turn off the heat and serve.

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