Serves: 3

Italian Rice and Chicken

FG 1 | GC 1 | CC 13

Calories: 373 kcal
742

Method

  • 1. Fry chicken until browned and set to one side.
  • 2. Fry the onion peppers and garlic for 5 minutes.
  • 3. Add the rice tomatoes stock chicken and bring to the boil.
  • 4. Transfer everything into a baking dish and oven cook at 200C for 20-25 minutes stirring occasionally.
  • 5. Add the pesto and stir thoroughly before serving.