Tuesday, October 25, 2011

Quick Tuscan Chicken Stew

In twenty minutes, you have a feast! Serve with crusty bread to sop up all the yummy juices!

This is a recipe that can be adapted to what you have on hand. I used chicken, but you could use turkey, or Italian sausage. I used frozen spinach, but any kind of fresh or frozen greens would be great, or even Italian string beans, the large, flat variety that I really love.

Tuscan Chicken Stew

1 tsp dried basil
1/2 tsp garlic powder, or 1 tsp minced fresh
1 tsp rosemary
1/2 tsp oregano
1/2 tsp ground black pepper
2 Tbs olive oil
2 lg boneless, skinless chicken breasts ( 1 1/2 lbs), cut into cubes
1 medium onion, coarsely chopped
15 oz can of cannellini beans, rinsed and drained
15 oz can of diced tomatoes in juice, not drained
1/4 Cup wine (white or red is ok)
15 oz can chicken broth
1/2 to 1 tsp salt
1 lb frozen spinach, chopped
1 Cup water

In a3 or 4 qt pot, saute onion in oil till translucent, about 4 or 5 minutes. Add in all the spices, and stir for a few minutes. Then, add the beans, tomatoes, wine, water, broth and stir. Next, the spinach, breaking it up so it distributes itself throughout the stew. Lastly, add the raw chicken. Bring to a simmer, then reduce heat to low, cover, and simmer for 15 minutes.

Optional, but tasty if you are not using Italian sausage instead of chicken: add 1/2 tsp of fennel seed when you add the other herbs and spices.

Makes six servings, 6 WW+ points each

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