A broccoli floret was ready to harvest and we still have plenty of pesto in the freezer, so i planned to put those two together. On a trip into the market for frozen peas i noticed whole chickens were on sale. I bought one and chopped it apart and skinned it (ew). The breasts were chopped and placed in the fridge, legs, wings, and body de-fatted and skinned and placed separately in the fridge to become chicken soup / craftable bones later. Apologies for the not so artful photo of the final product, i was already sitting down and asked the husband to photo his bowl.
Makes a perfect two portions with a little leftover for lunch, if you can stand not having seconds.
- 2 not huge chicken breasts cut into 1 inchish cubes
- about 1 1/2 cup of spicy pesto/turkey broth plus 1 T whey
- 2 hot chillies, i used habaneros from the garden
- 1 onion, diced
- pinch chopped fresh rosemary
- 4 garlic cloves, coarsely chopped
- 1 broccoli floret with 3 leaves, chopped to even sizes including the stem
- Mirin (rice wine) or sherry or white wine
(my pesto and turkey stock were stored frozen in the freezer in ice cube shapes in ziplock bags. I simply tossed them into a cup and thawed them in the microwave for about 2 minutes) and a good splash of Mirin. Cover for a few minutes, stir, re-cover, turn heat to medium and simmer until cooked through. Contents of pan should be steamy and simmering.
Heat pasta water to boiling.
When all is just about done, pour the pesto sauce evenly over the chicken and broccoli to warm, covered.
This was spicy and delicious! Didn't need cheese at ALL, but cheese is always good so feel free to top with some shredded mozz or parm. I really love the flavor habaneros lend to things, and my pesto had jalapenos in it which adds a different heat in itself.
( I got a high five for this one )
What are some of your favorite pesto recipes?