• 5servings
  • 30minutes
  • 204calories

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Ingredients Jump to Instructions ↓

  1. 2 teaspoon(s) extra-virgin olive oil

  2. 1 tablespoon(s) extra-virgin olive oil

  3. 1/2 cup(s) carrot or diced red bell pepper

  4. 1 large (about 8 ounces) large boneless, skinless chicken breast, cut into quarters

  5. 1 clove(s) (large) garlic, minced

  6. 5 cup(s) reduced-sodium chicken broth

  7. 1 1/2 teaspoon(s) dried marjoram

  8. 6 ounce(s) baby spinach, coarsely chopped

  9. 1 can(s) (15-ounce) cannellini beans or great northern beans, rinsed

  10. 1/4 cup(s) grated Parmesan cheese

  11. 1/3 cup(s) lightly packed fresh basil leaves

  12. Freshly ground pepper to taste

  13. 3/4 cup(s) plain or herbed multigrain croutons for garnish

Instructions Jump to Ingredients ↑

  1. Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.

  2. With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.

  3. Combine the remaining 1 tablespoon oil, Parmesan, and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.

  4. Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired.


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