Chicken, Spinach & Bean Stew with Basil Pesto
.
Yield
6 servingsPrep
12 minCook
10 minReady
28 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoons |
vegetable oil
plus 1/2 tablespoon, divided |
|
| ½ | cup |
sweet red bell peppers
or carrots, diced |
|
| 8 | ounces |
chicken breast halves, boneless, skinless
|
|
| 3 | cloves |
garlic
minced, or to taste |
|
| 5 | cups |
chicken broth, low salt
|
|
| 1 ½ | teaspoons |
marjoram
dried |
*
|
| 6 ½ | ounces |
baby spinach
coarsely chopped, or kale, chard, collard |
*
|
| 15 | ounces |
great northern beans
or cannellini beans, canned and rinsed |
|
| 3 ½ | tablespoons |
Parmesan cheese
|
|
| ½ | cup |
basil
leaves, well washed and pat dry |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1 | cup |
croutons
plain or seasoned, if needed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
vegetable oil
plus 1/2 tablespoon, divided |
|
| 118 | ml |
sweet red bell peppers
or carrots, diced |
|
| 231.2 | ml/g |
chicken breast halves, boneless, skinless
|
|
| 3 | cloves |
garlic
minced, or to taste |
|
| 1.2 | l |
chicken broth, low salt
|
|
| 7.5 | ml |
marjoram
dried |
*
|
| 187.9 | ml/g |
baby spinach
coarsely chopped, or kale, chard, collard |
*
|
| 433.5 | ml/g |
great northern beans
or cannellini beans, canned and rinsed |
|
| 53 | ml |
Parmesan cheese
|
|
| 118 | ml |
basil
leaves, well washed and pat dry |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 237 | ml |
croutons
plain or seasoned, if needed |
|
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.
