Chicken Chili with Pesto
The recipe Chicken Chili with Pesto could satisfy your American craving in around 45 minutes. This recipe serves 4. Watching your figure? This gluten free and dairy free recipe has 291 calories, 27g of protein, and 9g of fat per serving. A mixture of classic pesto, vegetable oil, cannellini beans beans, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It will be a hit at your The Super Bowl event.
Instructions
Heat oil in a Dutch oven over medium-high heat.
Add onion and chicken; saut 5 minutes.
Add carrot, bell pepper, and celery; saut 4 minutes.
Add chiles and the next 6 ingredients (chiles though broth); bring to a boil.
Cover, reduce heat, and simmer 25 minutes. Stir in Classic Pesto.
Note: The chili and pesto can be made ahead and frozen for up to 3 months. Prepare and freeze 3 tablespoons Classic Pesto. Prepare the chili without Classic Pesto, and spoon into a freezer-safe container. Cool completely in refrigerator; cover and freeze. Thaw chili and pesto in refrigerator.
Place chili in a large skillet; cook over medium-low heat until thoroughly heated, stirring occasionally. Stir in Classic Pesto.
Recommended wine: Cava, Grenache, Shiraz
Cava, Grenache, and Shiraz are great choices for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Marques de Caceres Cava. It has 4.7 out of 5 stars and a bottle costs about 16 dollars.
Marques de Caceres Cava
Pale straw color revived by fine bubbles. Bouquet of citrus fruits with notes of brioche. Charming and round in the mouth with a refreshing, balanced structure. Lively finish that highlights its fine bubbles.A refreshing aperitif, this Cava marries well with fish and seafood, pasta, rice, spicy dishes, Asian cuisine, and all types of desserts.