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    Chicken Chili with Pesto

    Source of Recipe

    Cooking Light-9/02

    List of Ingredients

    • 2 teaspoons vegetable oil
    • 3/4 cup finely chopped onion
    • 3/4 pound skinless boneless chicken breasts, cut into bite-sized pieces
    • 1 1/2 cups finely chopped carrot
    • 3/4 cup finely chopped red bell pepper
    • 3/4 cup thinly sliced celery
    • 1/4 cup canned chopped green chilies
    • 3/4 teaspoon dried oregano
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon salt
    • 1/8 teaspoon black pepper
    • 1 (16 ounce) can cannellini beans or other white beans, rinsed and drained
    • 1 (14 1/2 ounce) can fat-free less-sodium chicken broth
    • 3 tablespoons Classic Pesto (see recipe)


    1. Heat oil in Dutch oven over medium-high heat. Add onions and chicken; saute 5 minutes. Add carrot, bell pepper, and celery; saute 4 minutes. Add chilies and next 6 ingredients (chilies through broth); bring to a boil.

    2. Cover, reduce heat, and simmer 25 minutes. Stir in Classic Pesto.

    3. Yield: 4 servings (serving size: 1 1/4 cups). 327 cal, 8.5g fat, 30.3g pro, 30.7g carb, 5.9g fiber, 52mg chol, 4.1mg iron, 769mg sod, 134mg calc.




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