Have some leftover chicken? Try this QUICK & yummy recipe!
1 onion, diced
2 cloves of garlic
2 tsp olive oil
2 cup reduced sodium vegetable or chicken broth
2 medium zucchinis, halved lengthwise and thinly sliced
1 can cannellini beans, rinsed and drained
1/8 tsp ground black pepper
1 1/2 cup cooked diced chicken (or firm tofu)
2 tbsp prepared pesto
In a non-stick skillet over medium heat, cook the onion and garlic in the oil until soft. Add the broth, zucchini, beans and pepper. Heat just to boiling. Boil for 2 minutes. Add the chicken, return to boiling and remove from heat. Add the pesto. Let stand for 2 to 3 minutes to blend the flavours. Voila!
NOTES: I thought this recipe sounded good but wasn't sure that it wouldn't be too bland. When I made this, I found I only needed 1 med-large zucchini. Also, I used chicken that had been left over from last time I made quesadillas so it had taco flavouring on it which I have to say didn't hurt the recipe at all. In the end it was really yummy and filling!
Thanks to a momstown Burlington mom for sharing!