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Pesto Chicken & White Bean Bake
A zucchini, chicken and white bean skillet with a golden panko topping.
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 6
4WW Pointsper serving
From the supplied recipe card; brands and substitutions may change Points.
What you’ll need.
For 6 servings. Check off ingredients as you go.
Let’s make it.
- Coat a 10-inch ovenproof skillet with cooking spray and set over medium-high heat. Brown the zucchini until crisp-tender, about 5 minutes.
- Stir in 1/2 cup water, chicken, pesto, salt, pepper and beans. Cook about 2 minutes, until thickened; add a little more water if the mixture seems dry.
- Set the broiler to low. Combine the panko, parsley, oil and garlic powder, then scatter the mixture over the skillet.
- Broil for 1 to 2 minutes, just until the topping is golden. Garnish with additional parsley. Serving size: about 1 cup.
Keep the original close.
Ingredients and directions are transcribed from the supplied recipe card. The PDF includes the original layout, serving notes and any nutrition or WW Points estimates.
Open original PDF ↗Total time includes the stated rest or chill time where provided. When a cook time is a range, the longer time is shown.