Chicken, Spinach and Bean Stew with Basil Pesto

• 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.

vegetable oil, sweet red bell peppers, chicken, garlic, chicken broth, marjoram dried, baby spinach, beans, parmesan, basil, black pepper, croutons

Taken from recipeland.com/recipe/v/chicken-spinach-bean-stew-basil-51668 (may not work)