Pesto Chicken Stew is a Mercy favorite. There are a lot of different ways to make this dish. And you can make it simple without skipping out on the nutrients!

· Pesto Chicken Stew

3 boneless, skinless, chicken breasts, cut into 1.5 inch cubes
1 Tbsp crushed garlic
1 Tbsp olive oil
1 lb. fresh green beans (or frozen), cut into quarters
3 ripe tomatoes on the vine, cut into quarters
1-2 zucchini or yellow squash, chopped into cubed
½ cup cauliflower florets
1 medium yellow onion, chopped
4 oz. container of prepared pesto or Homemade Basil Pesto
1 Tbsp oregano

Homemade Basil Pesto

2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
1/2 cup extra virgin olive oil
1/3 cup pine nuts (can sub chopped walnuts)
3 garlic cloves, minced (about 3 teaspoons)
Salt and freshly ground black pepper to taste

Chop and prepare all vegetables.
Place uncooked chicken in a large skillet over medium heat with olive oil and garlic.
Cook chicken over medium heat until it reaches the internal temperature of 165 F and set aside.
Saute the onions, zucchini and cauliflower in the skillet you used for the chicken. Cook until tender.
Add in chicken, green beans and tomatoes and stir over low heat until well combined. Let stand 2 minutes and drain any extra water. Stir in desired amount of pesto and coat well.

Serve with whole grain toast and/or add parmesan cheese!