Tuesday, October 2, 2007

Tuscan Chicken Stew

1 lb boneless skinless chicken breast
1/2 tsp crushed dried rosemary
1/2 tsp salt
1/4 tsp pepper
2 tsp olive oil
2 tsp minced garlic
1 (14 oz) can chicken broth
1 (16 oz) can cannellini beans, rinsed & drained
1 (7 oz) jar roasted red bell peppers, drained & chopped
3 1/2 cups torn spinach (I've used a thawed, drained frozen box before too)

Cut the chicken into 1 inch pieces. Combine with rosemary, salt & pepper and toss to coat well. Brown in heated olive oil in large nonstick skillet over med-high heat for 3 minutes. Add garlic and saute for 1 minute longer.

Add the chicken broth, beans and roasted bell peppers and bring to a boil. Reduce heat and simmer for 10 minutes or until chicken is cooked through. Stir in spinach and simmer for 1 minute.

Serves 5-6
From Notably Nashville, Jr League cookbook.

(I serve over rice. Not sure on freeze-ability, but was really good as leftovers for a couple days!! - Nicole)

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