Step 1

Cook the risoni in a large saucepan of salted boiling water, following packet directions, until al dente, adding the beans for the last 2 minutes of cooking time. Drain and return to the pan.

Step 2

Add the cream and chicken to the risoni mixture and cook, stirring, over low heat for 2-3 minutes or until the mixture is warmed through. Season well

Step 3

Divide among serving bowls and dollop with pesto.