Tuscan Chicken Stew Recipes

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TUSCAN VEGETABLE CHICKEN STEW



Tuscan Vegetable Chicken Stew image

Tuscan Vegetable Chicken Stew - so comforting and full of hearty vegetables, white beans and chicken.

Provided by Kelly Kwok

Categories     Dinner     Main Course

Time 55m

Number Of Ingredients 20

1 tablespoon oil
3 tablespoon butter
1 medium onion (diced)
2 cloves garlic (minced)
3 cups chopped carrots
3 cups chopped celery
1 large zucchini (chopped)
1 sweet red bell pepper (chopped)
1/4 cup flour
4 cups chicken broth
1 tablespoon Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
1 19 oz. can cannellini beans, drained and rinsed
1 28 oz. can diced tomatoes, undrained
1 cup diced cooked chicken breast (I used rotisserie)
1 cup fresh spinach leaves (chopped)
2 tablespoons cider vinegar
salt and pepper to taste
fresh parsley
parmesan cheese

Steps:

  • In a large pot over medium high heat, add the butter and olive oil. Add in the onion, garlic, carrots, and celery and saute for about 4-5 minutes, until tender and fragrant. Stir in the zucchini and red pepper and cook for another 2 minutes until slightly softened. Sprinkle in the flour to create a roux and cook for another minute. Slowly add 1 cup of the chicken broth while continuously stirring until it starts to thicken and comes together. Then slowly pour in the remaining chicken broth.
  • Stir in the Italian seasoning, red pepper flakes, beans and entire can of tomatoes.
  • Bring to a boil, stirring frequently. Add the chicken and reduce heat to low and simmer uncovered for 25-30 minutes.
  • Stir in the spinach and cider vinegar and cook for an additional 3-4 minutes or until everything is heated through.
  • Season with salt and pepper to taste and serve hot with fresh parsley and parmesan cheese, if desired.

Nutrition Facts : Calories 186 kcal, Carbohydrate 17 g, Protein 9 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 31 mg, Sodium 749 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

ITALIAN CHICKEN STEW



Italian Chicken Stew image

"My husband enjoys preparing this satisfying stew because it's so easy to make," relates Jo Calizzi, Vandergrift, Pennsylvania. "With warm Italian bread, it's a winner on a cold day."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11

1 pound boneless skinless chicken breasts, cubed
4 medium potatoes, peeled and cut into 1/4-inch cubes
1 medium sweet red pepper, chopped
2 garlic cloves, minced
1 to 2 tablespoons olive oil
1 jar (26 ounces) meatless spaghetti sauce
1-3/4 cups frozen cut green beans
1 teaspoon dried basil
1/4 to 1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
Pepper to taste

Steps:

  • In a Dutch oven, cook the chicken, potatoes, red pepper and garlic in oil until chicken is no longer pink and vegetables are tender. Stir in the remaining ingredients; cook and stir until heated through.

Nutrition Facts : Calories 475 calories, Fat 13g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 995mg sodium, Carbohydrate 62g carbohydrate (0 sugars, Fiber 11g fiber), Protein 31g protein. Diabetic Exchanges

TUSCAN CHICKEN STEW



Tuscan Chicken Stew image

Make and share this Tuscan Chicken Stew recipe from Food.com.

Provided by Derf2440

Categories     Stew

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb boneless skinless chicken breast, cut into 1 inch pieces
1/2 teaspoon dried rosemary, crushed
2 teaspoons olive oil
2 teaspoons smashed garlic
1/2 cup reduced-sodium fat-free chicken broth
1 (15 1/2 ounce) can cannellini beans, rinsed and drained (or other white beans)
1 (7 ounce) bottle roasted red bell peppers, drained and cut into 1/2 inch pieces
3 1/2 cups torn spinach

Steps:

  • Combine chicken, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, toss well.
  • Heat oil in a large non stick frypan over medium high heat.
  • Add chicken mixture, saute for 3 minutes.
  • Add garlic, saute 1 minute.
  • Add broth, beans, and bell peppers, bring to a boil.
  • Cover, reduce heat, simmer 10 minutes or until chicken is done.
  • Stir in spinach, simmer 1 minute.

Nutrition Facts : Calories 265.5, Fat 6.1, SaturatedFat 1.1, Cholesterol 72.6, Sodium 479.9, Carbohydrate 20.4, Fiber 7.5, Sugar 4.2, Protein 31.2

TENDER TUSCAN CHICKEN STEW



Tender Tuscan Chicken Stew image

The original recipe comes from one of my favorite Italian cookbooks. Adapted to my own tastes and availability of ingredients, this comforting stew packs lots of flavor and can easily be thrown together for a mid-week meal. I usually serve mine with a nice green salad on the side.

Provided by justcallmetoni

Categories     Stew

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

8 skinless chicken thighs
1 1/2 teaspoons olive oil
1 yellow onion, thinly sliced
2 red peppers, thinly sliced
2 garlic cloves, minced
1 (28 ounce) can peeled tomatoes
2/3 cup dry white wine
1 teaspoon dried oregano or 1 large fresh oregano sprig, chopped
1 (14 1/2 ounce) can cannellini beans, drained and rinsed
salt and pepper
4 sprigs oregano (optional)

Steps:

  • Heat the oil in a non-stick skillet until hot, not smoking. Saute the chicken in the oil until brown. Remove chicken from the pan and reserve. Add the onions and peppers to the pan and cook 3 to 5 minutes until soft but not browned. Add minced garlic.
  • Carefully drain tomatoes reserving liquid in a cup or bowl. Mash the tomatoes into a thick paste - more concentrated than tomato sauce but not as thick as tomato paste.
  • Add chicken, tomatoes, wine and oregano to the onions and peppers. Simmer 30 minutes, until chicken is cooked through. If the pan becomes dry, add a little of the reserved tomato liquid. Do so sparingly.
  • Add cannelloni beans to the pan, and simmer another 5 minutes until hot.
  • Garnish with sprigs of oregano (optional).

Nutrition Facts : Calories 299.3, Fat 6.1, SaturatedFat 1.3, Cholesterol 68.1, Sodium 390.5, Carbohydrate 30.5, Fiber 9.7, Sugar 11.2, Protein 24.3

CHICKEN STEW



Chicken Stew image

For an easy one-pot meal, serve Giada De Laurentiis' hearty Chicken Stew recipe with crusty bread, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
2 stalks celery, cut into bite-size pieces
1 carrot, peeled, cut into bite-size pieces
1 small onion, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can chopped tomatoes
1 (14-ounce) can low-salt chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
2 chicken breast with ribs (about 1 1/2 pounds total)
1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)

Steps:

  • Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
  • Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
  • Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
  • Ladle the stew into serving bowls and serve with the bread.
  • Serving suggestion: crusty bread.

TUSCAN CHICKEN STEW



Tuscan Chicken Stew image

This easy-to-create comfort food of chicken stew has Italian inspirations including basil, fennel and minced garlic.

Provided by McCormick

Categories     Soups, Stews, and Chili,

Yield 6

Number Of Ingredients 14

2 tbsps olive oil
1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 medium onion, cut into 1/2-inch thick wedges
1/2 tsp McCormick® Fennel Seed
1 can (15 ounces) cannellini or other white beans, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes undrained
1/4 cup red wine
1 tsp McCormick® Basil Leaves
1 tsp McCormick® Garlic, Minced
1 tsp McCormick® Rosemary Leaves
1 tsp salt
1/2 tsp McCormick® Oregano Leaves
1/2 tsp McCormick® Black Pepper, Coarse Ground
1 package (6 ounces) baby spinach leaves

Steps:

  • Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 10 minutes or until browned. Remove chicken from skillet. Add onion and fennel seed; cook and stir on medium heat 5 minutes or until tender.
  • Stir in beans, tomatoes, red wine, basil, minced garlic, rosemary, salt, oregano and pepper. Bring to boil, stirring frequently. Reduce heat to low; cover and simmer 3 minutes. Return chicken to skillet.
  • Stir in spinach. Cover. Cook 5 minutes longer or until spinach is wilted.

Nutrition Facts : Calories 258 Calories

SLOW COOKER TUSCAN CHICKEN



Slow Cooker Tuscan Chicken image

When it's too hot to cook, throw this dinner in the slow cooker and wait for compliments. This rustic dish uses boneless, skinless chicken thighs, lots of seasonings, and pitted Castelvetrano olives. We really enjoy their brighter taste and color in this dish. The red pepper flakes just add a bit of zing to the sun dried tomatoes and good-for-you spinach in the sauce. Be sure to serve this with a crusty bread, so you can soak up all the tasty, creamy goodness!

Provided by Bibi

Categories     Chicken Thighs

Time 4h15m

Yield 8

Number Of Ingredients 15

cooking spray
2.2 pounds boneless, skinless chicken thighs
2 teaspoons dried Italian herb seasoning
1 teaspoon crushed red pepper flakes
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
1 cup chopped sun-dried tomatoes
½ cup pitted and halved Castelvetrano olives
¼ cup olive oil
1 cup sliced onion
8 cloves garlic, minced
1 ½ cups heavy cream
2 cups torn fresh spinach
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Spray the interior of the slow cooker with cooking spray, or use a plastic liner.
  • Place chicken thighs in the bottom of the slow cooker and sprinkle with Italian seasoning, red pepper flakes, salt, and black pepper.
  • Evenly layer sun-dried tomatoes and sliced olives over the seasoned chicken.
  • Heat olive oil in a saucepan over medium heat. Add onion to the hot oil and cook until onions begin to get tender, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute.
  • Using a slotted spoon, transfer onions to the slow cooker and spread evenly over the sun-dried tomatoes.
  • Return the skillet to medium heat and add cream, stirring until all the olive oil is incorporated and the sauce begins to bubble. Pour cream sauce evenly over the onions.
  • Cover slow cooker and cook on High for 3 to 4 hours or Low for 6 to 7 hours if you prefer a longer cook time.
  • Remove cooked chicken and vegetables to a serving platter. Add torn spinach to the sauce and cook until wilted, 3 to 5 minutes. Remove spinach from sauce with a slotted spoon and place on top of the chicken and vegetables.
  • The sauce will be a bit thin. If you like a thicker sauce, pour into a small saucepan over medium heat. Combine 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Stir until all the lumps are gone, to create a slurry. Add slurry to the sauce and cook over medium-high heat, stirring constantly, until bubbly and thickened, 5 to 7 minutes.
  • Spoon sauce and spinach over the dish and serve warm.

Nutrition Facts : Calories 407.2 calories, Carbohydrate 9 g, Cholesterol 164.7 mg, Fat 29.6 g, Fiber 1.8 g, Protein 27.3 g, SaturatedFat 12.7 g, Sodium 726.6 mg

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