Pesto Chicken & White Bean Bake
3 cup(s), chopped, about 2 medium
Cooked skinless boneless chicken breast(s)
2 cup(s), chopped, chopped
Canned cannellini beans
3 cup(s), (2 [15.5-oz] cans), rinsed and drained
Whole wheat Panko breadcrumbs
2 tbsp(s), chopped, plus more for garnish
- Coat a 10-inch ovenproof skillet with cooking spray and heat over medium-high. Add zucchini; sauté until browned and crisp-tender, 5 minutes. Stir in ½ cup water, chicken, pesto, salt, pepper, and beans; cook until sauce thickens, adding more water by tablespoonfuls if dry, about 2 minutes.
- Preheat broiler to low. In a medium bowl, combine panko, parsley, oil, and garlic powder. Sprinkle panko mixture over bean mixture. Broil until topping is toasted, 1 to 2 minutes. Garnish with parsley.
- Per serving (about 1 cup)