4 tablespoons extra virgin olive oil, divided plus more to drizzle on each portion
½ cup finely chopped green bell pepper
½ cup diced onion
2 cloves garlic minced
¼ cup white wine
½ cup vegetable stock
2 15-ounce cans white cannellini beans, drained
½ teaspoon salt
Few grinds freshly ground black pepper
¼ cup freshly grated Parmesan cheese, plus more to sprinkle on each portion
Cut chicken breasts into bite sized pieces and toss with lemon juice and ¼ cup of pesto. Let sit for 30 minutes at room temperature.
Toast pine nuts over medium heat in a small pan until slightly browned. Set aside.
Heat a large skillet to medium high and place two tablespoons of olive oil in the pan and heat to hot. Add chicken cooking in two batches if necessary and cook until seared on both sides but not cooked all the way through. Set aside.
Clean pan discarding any bits from the pan.
Reheat the skillet over medium and heat two more tablespoons of olive oil until hot. Add peppers and onions and sauté four minutes. Add garlic and sauté for one more minutes. Add wine and cook until almost all of the wine has evaporated. Add stock, beans, salt, pepper and seared chicken and simmer on low for 20 minutes uncovered. The beans will break apart a bit which is fine. Add more vegetable stock if needed.
Stir in the Parmesan cheese, toasted pine nuts and the last ¼ cup of pesto. Remove from heat and serve.
Serve with olive oil drizzled over the top of each portion along with additional Parmesan cheese.
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