Red Pesto Chicken

I stumbled into the 'blog-o-sphere' quite by accident and, I'm ashamed to admit, not that long ago when I was searching for a recipe. I can't even remember what the recipe was now but one of the blogs that my google search lead me to was Domestic Goddess In Training. As they say 'the rest is history' ... I was hooked! I started following Jules' online collection and caught up with every single post I had missed. One of the many posts I book marked was for this Red Pesto Chicken, such a satisfying meal to eat at any time of year but especially so when its bitterly cold outside like it is right now.

Red Pesto Chicken

2 tbsp olive oil (I use fry lite)

4 chicken fillets, diced

2 red onions, cut into wedges

2 large red peppers, cut into wedges

2 cloves garlic, crushed

200g basmati rice

2 tins chopped tomatoes

600ml chicken stock

1 tsp chilli flakes

10 tbsp red pesto (I sometimes use Chilli Pesto and omit the chilli flakes)

Preheat the oven to 190C. In an ovenproof saute pan, fry chicken in oil until the chicken is starting to brown. Remove from pan. Fry onions and peppers for 4 mins. Add garlic and fry for a further 30 seconds.

Add chicken back into the pan then pour in the stock, tomatoes and rice. Stir in the chilli flakes (if using). Bring to the boil then bake in the oven, uncovered, for 20 mins. Stir in the pesto before serving.

Serves 4

To make sure we don't miss out on a morsel of this we like to have a nice crusty bread roll to help mop all the juices left on the plate. This dinner really does warm you up from the inside out!