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Sundried Tomato Pesto Chicken with Basmati Rice and Crunchy Broccoli https://www.metro.ca/userfiles/image/recipes/poulet-pesto-tomates-sechees-riz-basmati-brocoli-croquant-10896.jpg PT30M PT20M PT50M
Cut the broccoli into florets.Dissolve broth cube(s) in boiling water (2 cups per cube).Retain amount of broth indicated in recipe ingredient list and discard or keep the rest for another occasion.In a pot, bring the rice and water to a boil and cook, covered, over medium heat for 10 minutes or until all water has been absorbed.Add the broccoli florets and half of the butter and cook 2 minutes more.Slice the chicken breasts into strips and sear all sides in the rest of the butter in a pan over medium heat for 4-6 minutes.Slice the green onion.Add the vegetable broth, the cream and the pesto to the pan, cover and let simmer for 2 minutes.Turn off the heat and let rest.Serve the rice in deep plates, top with chicken and sauce and garnish with green onions.Season with salt and pepper to taste.Source: Missfresh.com
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2 Tbsp. (30 ml) butter 1/2 cup (125 mL) vegetable broth 1/2 broccoli 150 mL 5% cooking cream water for rice 1 green onions 3 Tbsp. (45 mL) sun-dried tomato pesto 2 chicken breast 3/4 cup (180 mL) basmati rice
Sundried Tomato Pesto Chicken with Basmati Rice and Crunchy Broccoli

Sundried Tomato Pesto Chicken with Basmati Rice and Crunchy Broccoli

Rate this recipe
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2
servings
0:30
Preparation
0:20
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 ml)
    butter
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  • 1/2 cup
    (125 mL)
    vegetable broth
  • 1/2
    broccoli
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  • 150 mL
    5% cooking cream

  • water for rice
  • 1
    green onions
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  • 3 Tbsp.
    (45 mL)
    sun-dried tomato pesto
  • 2
    chicken breast
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  • 3/4 cup
    (180 mL)
    basmati rice
Imprimer ma sélection

Preparation

Cut the broccoli into florets.

Dissolve broth cube(s) in boiling water (2 cups per cube).

Retain amount of broth indicated in recipe ingredient list and discard or keep the rest for another occasion.

In a pot, bring the rice and water to a boil and cook, covered, over medium heat for 10 minutes or until all water has been absorbed.

Add the broccoli florets and half of the butter and cook 2 minutes more.

Slice the chicken breasts into strips and sear all sides in the rest of the butter in a pan over medium heat for 4-6 minutes.

Slice the green onion.

Add the vegetable broth, the cream and the pesto to the pan, cover and let simmer for 2 minutes.

Turn off the heat and let rest.

Serve the rice in deep plates, top with chicken and sauce and garnish with green onions.

Season with salt and pepper to taste.

Source: Missfresh.com

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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