Chicken, Spinach and Bean Stew with Basil Pesto

Name: Chicken, Spinach and Bean Stew with Basil Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoons vegetable oil plus 1/2 tablespoon, divided; 1/2 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 1/2 teaspoons marjoram dried; 6 1/2 ounces baby spinach coarsely chopped, or kale, chard, collard; 15 ounces great northern beans or cannellini beans, canned and rinsed; 3 1/2 tablespoons parmesan, parmigiano-reggiano cheese, grated; 1/2 cup basil leaves, well washed and pat dry; 1 x black pepper freshly ground, to taste; 1 cup croutons plain or seasoned, if needed

Servings: persons

1 teaspoons vegetable oil plus 1/2 tablespoon, divided
1/2 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 1/2 teaspoons marjoram dried
6 1/2 ounces baby spinach coarsely chopped, or kale, chard, collard
15 ounces great northern beans or cannellini beans, canned and rinsed
3 1/2 tablespoons parmesan, parmigiano-reggiano cheese, grated
1/2 cup basil leaves, well washed and pat dry
1 x black pepper freshly ground, to taste
1 cup croutons plain or seasoned, if needed

1
Heat 1 teaspoon oil in a large saucepan or Dutch oven over medium-high heat.
2
Stir in bell pepper or carrots and chicken, cook, turning the chicken and stirring constantly, until the chicken begins to brown, about 4 minutes.
3
Stir in garlic and cook, stirring, for 1 minute more.
4
Add broth and marjoram, bring to a boil over high heat.
5
Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, 4 to 6 minutes.
6
With a slotted spoon, transfer the chicken pieces to a plate to cool.
7
Stir in spinach and beans to the pot and bring to a gentle boil.
8
Cook for 5 minutes to blend the flavors.
9
Add the remaining 1/2 tablespoon oil or more as needed, Parmesan and basil in a food processor.
10
Process until a coarse paste forms, adding a little water and scraping down the sides if needed.
11
Cut the chicken into bite-size pieces.
12
Add the chicken and pesto into the pot and stir well.
13
Heat until hot and season with black pepper to taste.
14
Top with croutons, if needed.
15
Serve warm.

829

kcal

Calories

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoons vegetable oil plus 1/2 tablespoon, divided, 1/2 cup sweet red bell peppers or carrots, diced, 8 ounces chicken breast halves, boneless, skinless, 3 cloves garlic minced, or to taste, and more.

Yes, Chicken, Spinach and Bean Stew with Basil Pesto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!