Pesto Chicken Stew

I can’t believe I forgot to wish everyone a Happy Thanksgiving, let alone mention it after the weekend. So, I’m getting caught up now. How was your Thanksgiving?

Ours was wonderful! We made the 7 1/2 hour trek out to Chicago (it should be 5 hours, but with 5 kids, an extra 2 hours at least is just a given) on Thursday morning and arrived just in time for the big turkey dinner. The rest of our stay was filled with just enjoying family and leftovers. Plus, Jill was baptized on Saturday. She was baptized in my parents’ house by the same priest who baptized me in my parents’ house 34 years ago.

Jill will be 2 months old tomorrow – I almost can’t believe it!

I hope your Thanksgiving weekend was as wonderful and special as ours.

Now onto the recipe. This is a typical grab-some-ingredients-throw-them-in-a-pot recipe. The pesto adds a wonderful dimension of flavor to stew and the combination of textures from the potatoes, chick peas and green beans makes eating the stew an experience. This is definitely my kind of dish!

Pesto Chicken Stew

  • 3 cloves garlic
  • 1 c. fresh basil leaves
  • 1/4 c. olive oil
  • 2 T. grated Parmesan cheese
  • 1 t. salt
  • 1/2 t. black pepper
  • 5 c. chicken stock
  • 1/2 lb. chicken breasts
  • 1 1/2 lb. potatoes
  • 1 can chick peas
  • 1/2 lb. frozen chopped green beans
  • 1/2 t. crushed red pepper flakes
  • Salt and pepper, to taste

5 Minutes Free: Coarsely chop garlic. Place basil and garlic in a food processor or blender. Process until finely minced. Slowly drizzle in olive oil and process until combined. Stir in Parmesan cheese, 1 t. salt and 1/2 t. black pepper. Refrigerate until needed.

10 Minutes Free + about 25 minutes Cook Time: Fill a large pot with chicken stock. Cube chicken and potatoes and place in the chicken stock. Add remaining ingredients and stir to combine. Bring to a boil and simmer until chicken and potatoes are fully cooked, about 25 minutes. Stir in reserved pesto just before serving.

Serving Options: Serve immediately, cover and simmer on lowest heat setting until serving or refrigerate after cooking and then reheat just before eating.

NOTE – This will have the consistency of a very thick soup. If you’d prefer a more traditional stew consistency, combine 2 T. flour with 1/4 c. water and stir into pot about 5 minutes before serving. Slowly boil until thickened.

One thought on “Pesto Chicken Stew

  1. I love the new recipe format! Makes it SO easy to see how long it would take to prepare the meal. My husband does something similar (although not with the minutes) on Food+Heat by breaking the recipe up into prep, cook, and serve sections. It makes SO much more sense than the way recipes are usually formatted.

    Now I’m going to suggest that he make this recipe for dinner soon. Looks SO good!

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