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Photo of Pesto Chicken & White Bean Bake by WW

Pesto Chicken & White Bean Bake

5
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
6
Difficulty
Easy
This flavorful, easy one-pan dinner comes together right in the skillet. Cooked chicken and zucchini mingle with savory pesto and mild-mannered cannellini beans for a dinner that’s sure to satisfy. The herb-flecked crumb topping brings some texture to the finished dish when run under the broiler for a bit of crisping.

Ingredients

Cooking spray

4 spray(s)

Zucchini

3 cup(s), chopped, about 2 medium

Cooked skinless, boneless chicken breast

2 cup(s), chopped, chopped

Pesto sauce

⅓ cup(s)

Kosher salt

½ tsp(s)

Black pepper

½ tsp(s)

Canned cannellini beans

3 cup(s), (2 [15.5-oz] cans), rinsed and drained

Whole wheat panko breadcrumbs

¾ cup(s)

Fresh parsley

2 tbsp(s), chopped, plus more for garnish

Canola oil

2 tbsp(s)

Garlic powder

½ tsp(s)

Instructions

  1. 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.
  2. 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.
  3. Per serving (about 1 cup)

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