White Chili with Pesto
2 servings

2 cups water
1/2 tsp black peppercorns
1 tsp dried oregano
1/2 pound boneless, skinless chicken breast
3 tsp olive oil
1 clove garlic, crushed
1/3 cup chopped onions
2/3 cup small pasta, such as spiral shaped
1 can Great Northern beans, undrained (19 ounces)
1 tsp Italian seasoning
1 tsp lemon juice
1/2 cup fresh basil leaves, chopped
1 Tbsp pine nuts
3 Tbsp grated Parmesan cheese
1/2 cup Mozzarella cheese

In a 3 quart saucepan, bring the water, peppercorns and oregano to a boil
Lower the heat and add the chicken. Cook, covered, until the chickn is done about 40 minutes
Using a slotted spoon, transfer the chicken to a work surface and cut chicken into small pieces
Set the chicken aside. Strain broth and return to the saucepan

In a small skillet, heat 1 teaspoon olive oil and saute half of the garlic and onions until soft.
Add to the broth

Bring the broth to a simmer over medium heat
Add the pasta, beans, seasonings and lemon juice
Return the chicken to the saucepan
Simmer the bean and chicken chil mixture about 40 minutes

Meanwhile, combine the remaining 2 teaspoons of oil, the remaining garlic, the basil, pine nuts and Parmesan in a food processor. Process until the basil-nut pesto in smooth

Divide the chili into 2 serving bowls and top each with half of the mozzarella cheese and half of the pesto.