Coarsely chop walnuts. Pat chicken dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed until browned, 5-7 minutes on one side. Flip chicken, and top evenly with Parmesan and walnuts. Cover, and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Transfer chicken to a plate. Reserve pan; no need to wipe clean. While chicken cooks, cook vegetables.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add green beans to hot pan and stir occasionally until tender, 5-7 minutes. If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes Add onions and seasoned salt. Stir occasionally until onions soften, 2-3 minutes.

Return pan used to cook chicken to medium heat. Add pesto, cream cheese, and 3 Tbsp. water to hot pan. Bring to a simmer, stirring to combine. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached. Once simmering, remove from burner. Taste, and add a pinch of salt and pepper, if desired.

Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!