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