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

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.


Pop in to the following great blogs to see what’s cooking this week:  Tasty Tuesday at Beauty and Bedlam, Tempt My Tummy Tuesday at Blessed with Grace,  and Thursday Ultimate Recipe Swap at Life as Mom.

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