Like my recipe on June 14, 2013, this is a sponsored post. Castello Alps Selection Cheese was sent to me to enjoy, create recipes, and use for tastings.
We had a roasted chicken dinner with leftover chicken. So, I put it to good use with some of the delicious Castello cheese we have in our refrigerator. Since I was looking for something simple, this took about 10-15 minutes total to prepare.
Since I frequently feature complicated recipes and enjoy simple to Michelin start, often readers think most of my meals are complicated. Not true. I get carried away sometimes with challenging meals, but most of the time, I enjoy simple pleasures. I hope you like this one.
Castello Moments Chicken Couscous
2 cups cooked chicken, chopped
1.5 cups chicken broth
2 tablespoons avocado oil
1 tablespoon pesto
1 cup frozen peas
1 box couscous toasted pine nut mix with seasoning
1/2 cup Classic Castello cheese, shredded (chosen for slightly smoky aroma with a hint of herbs)
1 cup Weissbier Castello cheese, shredded (chosen for buttery soft texture with nutty sweetness)
Cube cooked chicken.
Bring 1.5 cups of chicken broth to a boil.
Add avocado oil, pesto, and frozen peas, and chicken cubed and seasoning from couscous mix.
Bring to a boil.
Add couscous and both cheeses and stir.
Cover and let set for five minutes.
Stir and serve.
Served with a Frontenac Gris 2011 chilled from Pairie Berry Winery. This wine has a fruity flavor.
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