Chicken and White Bean Chilie Verde

1 jar Salsa Verde

1 ½ c. Chopped onion

1 T. garlic

2 t. olive oil

1 t. oregano

3 c. chicken stock

2 15.5 oz. cans cannelloni beans with liquid

2 T. chopped fresh cilantro

2 c. shredded cooked chicken

1 bag spinach leaves

Salt and Pepper to taste

Heat olive oil in a sauté pan, Add onions and cook until caramelized, Approx. 5 minutes. Add garlic and oregano. Add Salsa Verde and cook for abut 10 minutes until slightly thickened.

Add above to chicken, stock, add beans, bring to a simmer and cook for about 20 minutes. Add in cilantro, chicken and spinach, cook for about 10 minutes. Adjust seasoning with salt and pepper.

Serve with Sonoma Pesto.

Sonoma Pesto

1 bunch fresh Cilantro

1 serrano chile

1 T. pine nuts

1 clove garlic

2 oz. EVOO

1 lime, juiced with zest

Salt and Pepper to taste

Combine all pesto ingredients in a blender. Blend until smooth. Adjust seasoning with salt and pepper.

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