- 10 minutes
- 25 minutes
- Cut chicken into equal pieces (cut in half, then each half in half, continue until “bite size”).
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.
Chop peppers – remove seeds and heads then cut each into ringlets about 1 inch thick. Add chicken.
- Cut lemon in half, juice, and add to pot.
- After 10 minutes of stewing, add spinach, mushrooms, peppers and parmesan cheese.