Fratelli Perata Winery

Chicken Pesto with Veggies

When you come across a recipe that is so simple that it can be prepared and served in under an hour it is a no brainer. But when the recipe combines all of our favorites like pesto and sun-dried tomatoes, we know that wine is the only thing that can make it better. We find the delicate flavors of the pesto with the acid of the tomatoes pair excellently with the fruit and soft tannins of the Bambino Grande. Just like Bambino’s style, this recipe is no muss and no fuss. Prepare, cook, enjoy.

2 tablespoons olive oil
1 pound boneless skinless chicken breast, cut into bit size pieces
1/3 cup sun-dried tomatoes, drained of oil, chopped
cup basil pesto
1 cup cherry tomatoes, halved
16 ounces of spinach
salt and pepper
garlic powder, to taste (we used about tablespoon)

Heat a large skillet on medium heat; add the olive oil and pieces of chicken breast. Season chicken generously with salt and pepper, add chopped sun-dried tomatoes, and cook on medium for about 5-10 minutes, stirring occasionally, until chicken is cooked through. Sprinkle with desired amount of garlic powder.

Add in basil pesto and stir until chicken is well coated. Then add in cherry tomatoes and cook for about 2 minutes, or until tomatoes begin to soften. Toss in spinach stir and cook until spinach is wilted. Remove from heat, plate, serve with rice or any other desired sides and enjoy with Bambino Grande.