Tuscan Chicken Stew

Here’s a great winter recipe.  Soups and stews are some of my cold weather favorites.  I got this recipe years ago from Cooking Light Magazine.   It’s delicious and both my kids love it, which makes it a winner for me.   This makes four servings, and according to Cooking Light has only 290 calories per serving.  Yummy, and sensible goodness.

Tuscan Chicken Stew

Tuscan Chicken Stew

1/2 t dried rosemary, crushed
1/2 t salt
1/4 t black pepper
1 pound skinned, boned chicken breast, cut into 1-inch pieces
2 t olive oil
3 cloves garlic, minced
1/2 cup chicken broth
1 (15.5 oz) can cannellini beans or other white beans, rinsed and drained
1 (7 oz) jar roasted red bell peppers, drained and cut into 1/2 inch pieces
3 to 4 cups torn spinach (I use baby spinach – no need to tear it.)

1.  Combine first four ingredients; toss well.  

chicken and seasonings

2.  Heat oil in large skillet over medium-high heat.  Add chicken mixture and garlic sauté 3-4 minutes.

Saute Chicken and Seasonings

3.  Add broth, beans and bell peppers, bringing to a boil.  Reduce heat;  simmer 10 minutes or until chicken is done.

Add broth, beans and peppers

4.  Add spinach.  It will seem like it won’t all fit, just cover with a lid and allow to cook down, stirring occasionally, until spinach is wilted, but not overcooked.

          Add lots of spinach        Put a lid on it

5.  Serve immediately.

Tuscan Chicken Stew

7 thoughts on “Tuscan Chicken Stew

  1. Hello,

    First I want apologize for my rusty english.

    I use the same template as you but I can't format my texts correctly. How you solve this.

    Thanks in advence for your answer.

  2. Hi Mario,
    I just went to your blog but since it's in Portuguese, I can't figure out how to contact you. I had trouble with this template at first also. When you're editing a post, you have to hit Shift+Enter when you want a paragraph break. Good luck!

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