Who would have imagined that beans and peanut butter could work so well together? Indeed, they do, in this delicious vegetarian chili.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ cup all-purpose flour
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- 1 ½ pounds skinless, boneless chicken breasts, cut into strips
- ¼ cup extra-virgin olive oil
- 1 tablespoon minced garlic
- 2 ¼ cups low-sodium chicken stock
- 1 cup frozen mixed vegetables
- 1 pint grape tomatoes, halved
- 1 bunch green onions, diagonally sliced
- 1 medium zucchini, quartered and sliced
- 2 tablespoons sun-dried tomato pesto
- salt and ground black pepper to taste
Instructions
- Whisk together flour, parsley, and basil in a medium bowl. Add chicken strips and toss until well coated.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning occasionally, until lightly browned on the outside and no longer pink, about 10 minutes. Add garlic and cook for 1 minute.
- Add chicken stock, mixed vegetables, grape tomatoes, green onions, zucchini, and pesto. Cook, stirring occasionally, until heated through, about 10 minutes.
Nutrition Facts
| Calories | 302 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 4 g |
| Protein | 26 g |
| Saturated Fat | 2 g |
| Sodium | 544 mg |
| Sugars | 2 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious!
Just a variation on this very nice recipe. Tried this recipe following it almost exactly but using White Fish and Flounder instead of chicken and some bottled marinara instead of sundried tomato pesto. Obviously, that called for a much shorter cooking time for the fish. It turned out great! This is one of those times when I wish Allrecipes allowed for notes on saved recipes, so I could also file this one under “Main Dishes-Fish” and be able to remember why.
Seemed there was a bit too much broth for our liking, but the flavor was there!
Read a bunch of the reviews here before making it myself and did the following changes: used chicken thighs, added lemon pepper and italian seasoning to the flour/spice, and used a tomato medley that were the same size as grape tomatoes. Turned out pretty awesome!
5/5 on family review liked it. I added some asparagus as grocery had nice skinny stalks. I added some garlic powder and also thickened with cornstarch and served over noodles. For me it was bland but still enjoyed it. My mother-in-law loved it. Will be fixing again. Thanks!
Light and fresh, ideal for summer dinner. Used turkey instead of chicken, but that’s not a big change. Also used classical green pesto, still amazing. Added way less stock, just stopped adding when it seemed enough for the main not to become a soup.
The flour mixture needed way more flavor. Ends up being a soup with all the chicken stock.
Yuck. The most blan food I’ve ever eaten.
I used thyme instead of basil and I added Parmesan cheese and a little more salt and pepper and some garlic powder and it tastes amazing One of the best new dishes I’ve tried in a while !
So light and refreshing! All five men/boys in my house loved it!
Easy to make, but a little bland for my taste. I added in more pesto and it was fine. If I make it again, I’ll do the same and probably less chicken stock. Maybe only 1 and 3/4 cups.
I used a TBL of basil. Perfect.
While making this for dinner, I was looking through the photos and saw one with what looked like grated Parmesan. I thought, that’s a great idea. So I added it to the dish, with a little fresh parsley and it was excellent. Served over Pappardelle because… well, that’s what I had.
Good recipe! I added lots of my fresh grown basil and parsley, a little extra garlic and my own homemade pesto. I also used my fresh off the vine cherry tomatoes which are very sweet. I’ll make it again.
Way too much liquid and the meal was VERY bland.
Very tasty!
It was terrible. There was way too much liquid before adding the frozen vegetables. It was more like chicken soup but tasteless.
I cooked it according to the recipe and absolutely loved it! It was a big hit with the family, and made a delicious healthy meal.
This recipe was a bit different from other primavera recipes I have made in this past, I was use to a creamier sauce. However, this recipe turned out great and it was delicious. My grandson who dislikes vegeables even had a second helping of this dish. We had some leftover and ate it the next day and it was almost as good as when wwe first servied it. We realy liked the flavor of he broth and the vegetable mixture was fine. Will be making this one again.
Fantastic! Served over spaghettini. This will be a fave!
This had no flavor, and had to add what was, in my opinion way too much salt and pepper. If I make again, I would add italian seasoning mixture to the breading, not just parsley and basil. I would decrease the stock to 2 cups, and add more fresh veggies such as mushrooms, maybe eggplant, broccoli and onion. I might add a splash of wine to it too. It just needs some bigger flavors. Definitely serve with Parm cheese, and even a sprinkle of mozzarella.