Chicken, Spinach & Bean Stew with Basil Pesto

Directions

Heat 1 teaspoon oil in a large saucepan or Dutch oven over medium-high heat.

Stir in bell pepper or carrots and chicken, cook, turning the chicken and stirring constantly, until the chicken begins to brown, about 4 minutes.

Stir in garlic and cook, stirring, for 1 minute more.

Add broth and marjoram, bring to a boil over high heat.

Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, 4 to 6 minutes.

With a slotted spoon, transfer the chicken pieces to a plate to cool.

Stir in spinach and beans to the pot and bring to a gentle boil.

Cook for 5 minutes to blend the flavors.

Add the remaining ½ tablespoon oil or more as needed, Parmesan and basil in a food processor.

Process until a coarse paste forms, adding a little water and scraping down the sides if needed.

Cut the chicken into bite-size pieces.

Add the chicken and pesto into the pot and stir well.

Heat until hot and season with black pepper to taste.

Top with croutons, if needed.

Serve warm.