Recipe courtesy of Fast Ed from Better Homes and Gardens, and what a winner, at least that's what we thought! I've adjusted it to use a whole chicken and a whole can of beans to avoid waste. I also apologise for using the phrase "to taste" so often but to me it's that kind of recipe. Use more pesto if you like, lots of pepper as we did or leave out the salt which we thought was not necessary. Ed served the mixture on toasted ciabatta fingers as a really pretty appetiser, we tried toasted whole slices of ciabatta smeared with rice bran oil spread and then later that night topped our baked spuds YUM! Hope you like this as much as we did. Also the number of servings is just a guess because it would depend on how you served the mixture. Cook time is chill time.