Chicken, White Bean, and Spinach Stew
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Ingredients
1 tablespoon olive oil
1 medium onion, coarsely chopped
4 garlic cloves, minced
1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
2 cans cannellini beans or other 16-ounce white beans, rinsed and dried
½ cup water
4 canned plum tomatoes, dried
1 can low-sodium, fat-free chicken stock (14 ounces)
3 ounces baby spinach leaves (3 packed cups), coarsely chopped
2 cups shredded skinless and boneless chicken breast for grilling
¼ teaspoon salt
¼ teaspoon ground black pepper
To make
Andrea's wine selection: Earthy beans and cheesy pita should be paired with a rustic red flavor, such as the spicy Sierra Cantabria-Crianza Rioja from Spain ($ 16.75).
Heat the oil in a medium saucepan over medium-high heat. Add the onion; cook for 5 minutes or until softened, stirring occasionally. Add garlic and thyme; cook for 1 minute, stirring occasionally. Add the beans, water, tomatoes, and broth. Increase the heat to high until the stew begins to bubble. Reduce heat; simmer 5 minutes, breaking up tomatoes with a spoon. Add more water if necessary.Add the spinach, stirring until it wilts. Add the chicken; cook for 2 minutes. Season with salt and pepper.
Heat the oil in a medium saucepan over medium-high heat. Add the onion; cook for 5 minutes or until softened, stirring occasionally. Add garlic and thyme; cook for 1 minute, stirring occasionally. Add the beans, water, tomatoes, and broth. Increase the heat to high until the stew begins to bubble. Reduce heat; simmer 5 minutes, breaking up tomatoes with a spoon. Add more water if necessary.Add the spinach, stirring until it wilts. Add the chicken; cook for 2 minutes. Season with salt and pepper.
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Author:Admin
Published: 11/20/2023 9:33 PM
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