Pesto Chicken & White Bean Bake
5
Points®
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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