Chicken, White Bean, and Vegetable Stew
Type: Soups and Stews
This dish is reminiscent of healthy Italian farmhouse dishes. Leftovers will taste even better the next night.
Serves: Serves 4 to 6
- 4 TB. olive oil (divided)
- 11⁄2 lbs. boneless, skinless chicken breasts, chopped into 1⁄2-inch cubes
- 1⁄4 tsp. salt
- Pinch of pepper
- 1 onion, chopped
- 1 TB. chopped garlic
- 2 large carrots, scraped and cut into 1⁄4-inch rounds
- 4 large celery sticks, washed and cut into 1⁄4-inch slices
- 1⁄2 tsp. dried basil
- 1⁄2 tsp. dried oregano
- 4 cups (2 cans) fat-free chicken broth
- 1 (16-oz.) can white (cannellini) beans, drained
- 1⁄2 tsp. salt
- 1 cup 20-Minute Tomato Sauce, or 1 cup crushed tomatoes
- Parmesan cheese
- Salt and pepper
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Sprinkle chicken pieces with salt and pepper, and cook for six minutes or until done, turning once.
- Remove chicken from the skillet and place on a plate. Cover with foil to keep warm.
- Add remaining olive oil to skillet over medium-high heat. Cook onion for two minutes.
- Add garlic, carrots, and celery and cook for two more minutes.
- Then add basil, oregano, chicken broth, beans, salt, tomato sauce, and cooked chicken.
- Cook, stirring, for 14 minutes. Serve in large bowls with Parmesan cheese, salt, and pepper.
Excerpted from The Complete Idiot's Guide to 20-Minute Meals © 2003 by CWL Publishing Enterprises, Inc., John Woods, President. All rights reserved including the right of reproduction in whole or in part in any form. Used by arrangement with Alpha Books, a member of Penguin Group (USA) Inc.
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