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
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.
2. Heat oil in large skillet over medium-high heat. Add chicken mixture and garlic sauté 3-4 minutes.
3. Add broth, beans and bell peppers, bringing to a boil. Reduce heat; simmer 10 minutes or until chicken is done.
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.
5. Serve immediately.