Steps
- Dissolve 2 reduced-salt chicken stock cubes in 1 liter of water in a large saucepan. Add 1 thinly sliced onion and 2 boneless skinless chicken breasts, and season with salt and pepper.
- Bring to a gentle simmer over low heat and cook for about 10 minutes, until the chicken reaches 165°F / 74°C. Remove, rest for 5 minutes, and shred finely.
- Meanwhile, add 400g of canned butter beans in water, including their liquid, and 1 tablespoon of green pesto. Simmer for 5 minutes.
- Add the chicken and 100g of baby spinach, and cook for 2 minutes, until wilted. Ladle into bowls and top with 4 teaspoons of green pesto.