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Ingredients
Method
- 1 litre quality chicken stock
- 1 sliced onion
- 2 chicken breasts
- 400g tin of butter beans
- 1 tbsp green pesto
- 100g baby spinach leaves
- Grated parmesan, to serve
- Pour the stock into a large saucepan and add the chicken breasts and onion. Season liberally and simmer on a low heat for 10 mins or until the meat is cooked. Remove the chicken, rest for 5 mins, then shred. Meanwhile, add the beans to the pan (with the water from the can) and stir through the pesto. Simmer for 5 mins then add the chicken and spinach. Cook for 2 mins, then serve in bowls with a dollop of pesto and some parmesan.
20 mins
4 serving
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