The flexitarian prescription

Chicken. To be honest, I’m not a fan. I could go into the reasons, but I don’t want to ruin it the rest of you who may, or may not, eat chicken—or any kind of poultry for that. Alas, I do cook chicken for my dog … oh, and for my husband : ) Because he likes it, and that’s just fine—I’m not a member of the Poultry Police so while I may choose to save my flexitarian “flexing” for something other than chicken, he’s welcome to have at it. So, to speak. Which brings me to this super easy, super versatile recipe that uses pesto, garlic, and cannellini beans.

Super versatile you say? Yes. Yes, I do say.

I made this as a semi-spreadable topping for bread on a charcuterie board, and people raved about it! The leftovers can be turned into a soup—just add broth and a few vegetables—or it can even be tossed with pasta, or used in a wrap—just add lettuce.

So now, what to call my little concoction?

There are plenty of recipes out there for Tuscan chicken with white beans, but this isn’t the same thing—not really. So, I think I’ll go with Pesto Chicken and Cannellini. Unless you have a better idea 😉

Pesto Chicken and Cannellini

PREP TIME | 15 minutes  COOK TIME | 20 minutes

• 3-4 chicken breasts
• Olive oil
• 3 TBS garlic, minced (or less if you prefer)
• ¼ cup white wine
• ½ cup pesto
• 1 can cannellini beans (or great northern if you can’t find cannellini)
• ¼ cup walnuts, roughly chopped

Poach chicken in large stock pot. Once cooked, shred it and place in a large frying pan with a little olive oil and garlic. Sauté on medium high until slightly browned, about 5 minutes. Add wine and pesto and cook for another 3-4 minutes. Add beans and walnuts, stir together and cook for 1-2 minutes. And that my friends, is all she wrote … remove form the pan and dish it into a bowl if serving as a topping for bread. Enjoy!