1 (16 ounce) package kale pesto
1 cup dry white wine
1 (20 ounce) can sliced water chestnuts
1 (6 ounce) can garbanzo beans, drained
1 tablespoon olive oil
1 (8 ounce) bottle basil and orange juice
In a big bowl, mix kale pesto, wine, water chestnuts and garbanzo beans.
Stir together and toss into the entire pan. Sprinkle sauce over meat and vegetables. Plate up and serve immediately.