Pesto Chicken With White Beans Recipes

PESTO BEAN SOUP

Steps:

• Heat the olive oil in a large skillet over medium-low heat, 30 seconds. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute.
• Stir the cannellini beans and 1 cup of water into the skillet. Simmer over medium heat until the mixture is just thickened, 8 minutes. Stir in the pesto and Parmesan.
• Add the chicken broth and celery and cook, stirring occasionally, until the celery is tender, 15 minutes. Stir in the olives and roasted peppers to combine.

CHICKEN SANDWICH WITH WHITE BEAN AND PESTO SPREAD

Steps:

• In food processor, process cannellini beans, garlic, lemon juice, olive oil and basil pesto with on-and-off pulses until mixture is smooth. Season with salt and pepper to taste. Transfer mixture to medium bowl. Cover with plastic wrap; refrigerate until ready to use.
• To make sandwiches, spread about 1 tablespoon White Bean and Pesto Spread onto each slice of bread. Divide chicken among 8 of the bread slices. Arrange lettuce on remaining 8 bread slices. Place lettuce-topped bread slices upside-down over chicken. Cut sandwiches in half.

CREAMY CHICKEN & GREEN BEAN PESTO PASTA

Steps:

• Cook pasta following pack instructions, adding green beans for the final 6 mins of cooking time. Drain and reserve a few tbsps of the cooking water.
• Meanwhile, heat olive oil in a large frying pan. Add spring onions and cook for 1-2 mins until soft, then set aside.
• Add the shredded chicken in the pan and heat through. Stir through pesto and cream. Pop pasta and beans in with the chicken mix and stir to coat, adding a little of the cooking water. Season and sprinkle with Parmesan.

PESTO CHICKEN WITH WHITE BEANS

Steps:

• Place one boneless, skinless chicken breast in the center of each foil or parchment sheet and season with salt and pepper to taste. Top each portion with about 1/3 cup of cooked white beans (rinsed and drained from the can), halved cherry tomatoes, and half-moon zucchini slices (asparagus pieces would be another great addition). Place a dollop of prepared pesto sauce on top of each mound.
• Seal the packets and cook for 25 to 30 minutes in a 425-degree oven or on a hot grill.