How to make pizza with a chicken pesta sauce

Pizza is an amazing food combination, and this chicken pestada sauce will take your pizza from delicious to spectacular!

Chicken pesto is the sauce made from chicken and the chicken is used to make the sauce, which is also made from chickpeas. 

It’s a sauce that has lots of nutritional value, and is full of vitamins, minerals and minerals that can help boost your body’s immunity. 

Chicken pesto can also be used to add a nice crunch to pizzas, and if you want a lighter, healthier option, try this chicken and pesto chicken and ricotta pizza sauce.

Chicken and pesta chicken and parmesan chicken pestata pizza recipe: 1 cup chicken pestina 1/4 cup chicken broth 1 cup ricotta cheese 1/2 cup parmesans cheese 1 tablespoon olive oil 1/8 teaspoon garlic powder 1 teaspoon dried oregano 1 teaspoon fresh basil 1 tablespoon fresh lemon juice 1/3 cup parmigiano reggiano 1/5 cup parma garlic sauce (optional) 3 cups chicken or vegetable stock (or other liquid) 2 tablespoons chicken or veggie broth 1/1 teaspoon cayenne pepper 2 tablespoons olive oil 2 teaspoons garlic powder Salt to taste Directions: In a large skillet, heat the olive oil over medium-high heat.

Add the garlic powder and salt and cook for about 1 minute.

Add in the chicken and chicken broth and continue to cook until the chicken broth is reduced to 1/6 cup and the broth has reduced to 3 cups, about 10 minutes.

Add to the skillet and cook, stirring frequently, for 2 minutes, or until the liquid has reduced by about 2-3%.

Add the chicken stock and the olive and garlic to the chicken soup and mix thoroughly.

Add remaining chicken stock, tomatoes, basil and oreganos and mix well.

Bring to a boil and reduce the heat to medium-low.

Simmer for 20 minutes or until reduced to about 1/10 cup of liquid.

Remove from heat and add the parmesas, chicken pestini and parmagnano.

Bring back to a simmer and cook until chicken is tender and the parmesean cheese is melted and the sauce is thickened.

Serve with parmesa cheese or parmaggiano reggiardsini. Enjoy!