Ingredients
- null 2 cups fresh basil, plus more for serving
- null ¼ cup pine nuts
- null 3 cloves garlic
- null ½ tsp. salt, divided
- null ½ cup + 2 Tbsp. Parmesan cheese, shredded, divided
- null ½ cup + 2 Tbsp. olive oil, divided
- null 1 lb. boneless and skinless chicken breasts, cut into 1 ½ inch. pieces
- null ¼ tsp. pepper
- null 1 cup uncooked RiceSelect® Arborio Rice
- null 4 cups chicken broth, warmed
- null 1 cup cherry tomatoes, halved
Instructions
- In a food processor, pulse together basil, pine nuts, garlic, ¼ teaspoon salt and ½ cup Parmesan. Slowly stream in ½ cup olive oil. Set aside.
- In a medium skillet over medium heat, add 1 tablespoon olive oil. Add chicken and cook until golden, about 5-7 minutes and an internal temperature reaches 165°F. Season with ¼ teaspoon salt and pepper. Cover and set aside.
- In a large saucepan over medium-low heat, add 1 tablespoon olive oil. Toast rice until golden brown, then slowly stir in broth, ½ cup at a time. Cook until broth is absorbed, about 20-30 minutes.
- Remove from heat and add 2 tablespoons parmesan, cooked chicken, cherry tomatoes and pesto.
- Serve with fresh basil.