2 Servings 18 min Cook
1 Tsp Olive Oil
1 Cup, chopped Red Bell Pepper
4 Oz Chicken Breast
1 Cloves, minced Garlic
2 Cup Chicken Broth
1 Tsp Marjoram
3 Oz Spinach
1 Cup White Beans
1 Oz Pesto
1 Dash Pepper
1/2 Cup Croutons
Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat.
Add bell pepper and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes.
Add garlic and cook, stirring, for 1 minute more.
Stir in broth and marjoram; bring to a boil over high heat.
Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.
With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool.
Add spinach and beans to the pot and bring to a gentle boil.
Cook for 5 minutes to blend the flavors.
Cut the chicken into bite-size pieces.
Stir the chicken and pesto into the pot.
Season with pepper.
Heat until hot.
Garnish with croutons, if desired.