Pesto green bean chicken salad

• 2 lbs potatoes, scrubbed
• 1 lb fresh green beans, washed and trimmed
• 1 Tbsp olive oil
• 1 1/2 lbs boneless, skinless chicken breast, cut into 1-inch cubes
• 3/4 c prepared pesto sauce

Bring pot of water to boil. Meanwhile, cut the potatoes in half length wise, then cut them crosswise in 1/2-inch slices. Add potatoes to boiling water, cover and return to boiling; cook 3 minutes. Add green beans to pot with potatoes and cook 4 minutes; vegetables should be firm. Drain and set aside. In the same pot, heat olive oil over high heat and cook the chicken, stirring, 6 minutes or until meat is cooked through. Remove from heat; stir in pesto sauce. Stir in potatoes and green beans. Makes 8 serving