Directions

1. Cut chicken into equal pieces (cut in half, then each half in half, continue until “bite size”).
2. In a large sauce pan, combine 3 cups water, chopped carrots and green onion, chicken, white wine (any will do), garlic and pesto at medium heat.
   
3. Chop peppers – remove seeds and heads then cut each into ringlets about 1 inch thick. Add chicken.
   
4. Cut lemon in half, juice, and add to pot.
5. After 10 minutes of stewing, add spinach, mushrooms, peppers and parmesan cheese.