Chicken, Spinach & Bean Stew with Basil Pesto
Submitted by happyzhangbo
A light, brothy stew packed with chicken breast, baby spinach, and white beans, finished with a fresh basil-parmesan pesto stirred right in. Ready in under 30 minutes.
YIELD
6 servingsPREP
12 minCOOK
10 minREADY
28 minThis stew hits that sweet spot where healthy food actually tastes like something you’d crave.
Chicken breast gets a quick sear with bell peppers and garlic, then simmers in broth with marjoram until cooked through.
Baby spinach and cannellini beans go in next, wilting and warming while you blitz up a quick pesto from fresh basil, parmesan, and a drizzle of oil.
Stir it all together, and that bright green pesto transforms a simple broth into something fragrant and vibrant.
The whole thing comes together in under 30 minutes, and croutons on top add a satisfying crunch.
Kitchen Tips
- Swap spinach for kale or chard if that’s what you have; just give heartier greens a few extra minutes to soften
- The pesto thickens the broth slightly, so add a splash more broth if you prefer a thinner stew
- Great Northern or cannellini beans both work here; rinse canned beans well to reduce sodium
Ingredients
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.
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