"My doctor told me to quit throwing dinner parties for 4 unless there are 3 other people - [sigh]" - Gramps
Goes great with Breanna's toasted sourdough bread!
1 tbsp oil
1 small sweet onion
1 tsp each salt, dried oregano, thyme, onion powder, garlic powder, and Italian seasoning
2 tbsp quinoa flour
1 L sodium-reduced chicken stock
2 chicken breasts
1 cup almond cream
1 cup navy beans
In a large pot, over medium heat, heat oil. Add onions and cook until they start to turn translucent, about 5 minutes.
Add in spices/seasoning, and flour, stirring constantly for 30 seconds, or until seasoning is evenly dispersed.
Slowly pour in chicken broth, constantly stirring so flour does not clump. Bring mixture to a boil. Gently lower in whole chicken breasts, ensuring there is enough liquid to cover. Reduce heat to medium-low and simmer for 20 minutes, or until chicken is cooked through and a meat thermometer reads 165F.
Remove chicken breasts to a cutting board. Using two forks, gently shred the chicken. Return chicken to pot.
Increase heat to medium. Pour in almond cream, beans and pesto. Simmer another 5 minutes, stirring occasionally.
Serve hot with buttered crusty sourdough bread or a side salad.