Chicken & White Bean Stew With Pesto

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Dinner With Julie


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Canola or olive oil, for cooking with

1 large onion, chopped

1 lb skinless, boneless chicken thighs or turkey breast, cut into bite-sized pieces

2 stalks celery, chopped

2 x carrots, peeled and chopped

1 x red bell pepper, seeded and chopped

3 big cloves of garlic, crushed

1/2 tsp ground cumin

1 19-oz (540 mL) can white kidney or navy beans, drained

1 can chicken broth

a few drops of Tabasco or a pinch of red pepper flakes (optional)

Salt & pepper to taste

(or a couple of big spoonfuls) basil or sun-dried tomato pesto

Freshly grated Parmesan cheese, for serving (optional)

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