Chicken, Spinach, and White Bean Stew

  • 4 cups chicken stock
  • 2 cups chicken, cooked
  • 15 oz can white beans, drained
  • 4 cups baby spinach leaves
  • Pesto

Directions:

  1. Heat stock in pan until steaming.
  2. Add chicken, beans, and spinach; cook until spinach is wilted, about 2 minutes.
  3. Serve in bowls and top with dollop of pesto.

(There is nothing identifying in this recipe per se, but it references “Easy Chicken Stock”.)

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