Chicken and White Bean Stew

By KSmitherman

Ingredients

• 1 onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons olive oil
• 2 cups reduced-sodium chicken broth
• 2 medium zucchini, halved lengthwise and thinly sliced
• 1 can (19 ounces) cannellini beans, rinsed and drained
• 1/8 teaspoon ground black pepper
• 1 1/2 cups cooked diced chicken
• 2 tablespoons prepared pesto

Details

Adapted from recipes.womenshealthmag.com

Preparation

Step 1

1. In a nonstick skillet over medium heat, cook the onion and garlic in the oil until soft. Add the broth, zucchini, beans, and pepper. Heat just to boiling. Boil for 2 minutes. 2. Add the chicken, return just to boiling, and remove from the heat. Add the pesto. Let stand for 2 to 3 minutes to blend the flavors.