Tuscan Chicken Cannellini Recipes

TUSCAN CHICKEN AND BEANS

Tuscan Chicken and Beans image

Rosemary and beans make a nice rustic Italian meal in this flavorful dish. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 cup reduced-sodium chicken broth
2 tablespoons sun-dried tomatoes (not packed in oil), chopped
1 can (15-1/2 ounces) cannellini beans, rinsed and drained

Steps:

In a small bowl, combine the chicken, rosemary, salt and pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until browned., Stir in broth and tomatoes, scraping any brown bits from bottom of pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until chicken juices run clear. Add beans; heat through.

Nutrition Facts : Calories 216 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 517mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

TUSCAN CHICKEN WITH WHITE BEANS AND KALE

Tuscan Chicken with White Beans and Kale image

A Tuscan chicken recipe to make right now! Combine pantry ingredients to make this hearty Italian stew with white beans, tender braised boneless chicken thighs, kale and tomato sauce.

Provided by Karen Tedesco

Categories Chicken

Time 40m

Number Of Ingredients 11

Ingredients

2 pounds boneless, skinless chicken thighs
Kosher salt and fresh ground black pepper
Extra virgin olive oil
½ red onion (thinly sliced)
2 garlic cloves (grated on a Microplane or finely chopped)
3 cups homemade marinara or 1 24-ounce jar prepared sauce
1 15-ounce can white beans (cannellini) (drained)
1 tablespoon chopped fresh rosemary
4 cups Tuscan lacinato or curly kale, torn into pieces
2 thick slices crusty sourdough bread (toasted)
¼ cup freshly grated Parmigiano cheese

Steps:

Pat the chicken dry with a paper towel. Season evenly on both sides with salt and pepper.
Put 2 tablespoons of the olive oil in a large, deep skillet (12-inches) and place over medium-high heat. When the oil starts to shimmer, add the chicken and cook without disturbing 6-8 minutes, or until it takes on a golden-brown color.
Flip the chicken over and add the onion and garlic to the pan, stirring to coat with the pan juices. Cook 2 or 3 minutes, until the onion softens.
Add the sauce, beans, rosemary and 1/2 teaspoon salt to the pan, scraping up any browned bits from the bottom of the pan. Cover and reduce the heat to medium-low. Cook 10 minutes.
Uncover the pan and continue to simmer 10 more minutes to thicken the sauce.
Drizzle the bread with olive oil and cut into 1/2-inch cubes.
Remove the chicken from the heat and stir in the kale until it wilts. Serve in shallow bowls topped with some of the bread and sprinkled with the cheese.

Nutrition Facts : Calories 647 kcal, Carbohydrate 87 g, Protein 49 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 146 mg, Sodium 1699 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving

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