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Chicken & White Bean Stew with Pesto

Yields1 Serving

 Canola or olive oil, for cooking with
 1 large onion, chopped
 1 lb skinless, boneless chicken thighs or turkey breast, cut into bite-sized pieces
 2 stalks celery, chopped
 2 carrots, peeled and chopped
 1 red bell pepper, seeded and chopped
 3 big cloves of garlic, crushed
 ½ tsp ground cumin
 1 19 oz. (540 mL) can white kidney or navy beans, drained
 1 can chicken broth
 a few drops of Tabasco or a pinch of red pepper flakes (optional)
 Salt & pepper to taste
 ¼ cup (or a couple of big spoonfuls) basil or sun-dried tomato pesto
 Freshly grated Parmesan cheese, for serving (optional)
1

Heat a drizzle of oil in a large pot set over medium heat. Cook the onion and chicken pieces for about 5 minutes, until the onions are starting to brown and the chicken is opaque. Add the celery, carrots, and red pepper and cook for a few more minutes, until the vegetables begin to soften. Add the garlic and cumin and cook for another minute.

2

Add the beans, chicken broth, Tabasco and some salt and pepper and bring to a simmer. Turn the heat down to low, cover and let cook for about 45 minutes.

3

Stir in the pesto and serve topped with Parmesan cheese. Serves 4-6, or 2-3 with leftovers.

4

It doubles easily if you want to make a bigger batch.