Chicken Pesto Stir-Fry

• 1 cup packed fresh basil leaves
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 2 tablespoons toasted pine nuts
• 1/4 cup grated Parmigiano-Reggiano, plus more for serving
• Kosher salt
• Fresh ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 pound boneless chicken breasts, skinless, cut into 3/4-inch pieces
• 1 large onion, chopped
• 2 bell peppers, chopped into 1-inch pieces
• Kosher salt
• Fresh ground black pepper
• Steamed rice, for serving

1. In a food processor, blend the basil, 1/4 cup of the olive oil, the garlic, pine nuts, Parmigiano-Reggiano, and salt and pepper until smooth, about 30 seconds; scrape down the sides with a rubber spatula as needed.
2. Set aside.
3. In a large skillet, heat 2 tablespoons of the olive oil.
4. Add the chicken and stir-fry over moderately high heat until no longer pink and cooked through, about 5 to 7 minutes.
5. Transfer to a plate.
6. Heat the remaining 2 tablespoons of oil in the skillet.
7. Add the onion and cook for 3 minutes, stirring.
8. Add the bell peppers and stir-fry until crisp-tender, about 3 to 5 minutes.
9. Return the chicken to the skillet and stir in the pesto until the pesto evenly coats the chicken and vegetables and the chicken is heated through, about 1 to 2 minutes.
10. Serve with rice and additional Parmigiano-Reggiano.

basil, extravirgin olive oil, garlic, nuts, kosher salt, fresh ground black pepper, extravirgin olive oil, chicken breasts, onion, bell peppers, kosher salt, fresh ground black pepper, rice

Taken from www.foodandwine.com/recipes/chicken-pesto-stir-fry (may not work)