Tuscan Rosemary Chicken And White Beans Recipes

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TUSCAN CHICKEN WITH WHITE BEANS AND WILTED GREENS



Tuscan Chicken with White Beans and Wilted Greens image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 6h12m

Yield 4 servings

Number Of Ingredients 13

2 cups sliced red onions
1 cup sliced fennel bulb
2 cloves garlic, minced
1 (15-ounce) can white (cannellini) beans, rinsed and drained
1 cup reduced-sodium chicken broth
4 (5-ounce) skinless chicken breast halves (with bone)
Salt and freshly ground black pepper
2 tablespoons chopped fresh rosemary leaves
1/2 cup sliced roasted red peppers (from water-packed jar)
4 cups chopped Swiss chard leaves
1 crusty loaf of bread
2 tablespoons olive oil
1 clove garlic

Steps:

  • Arrange onions, fennel and garlic in bottom of slow cooker. Place beans on top of vegetables. Pour over chicken broth.
  • Season chicken all over with salt and pepper and place on top of vegetables and beans in the slow cooker. Sprinkle rosemary over chicken. Place roasted red pepper slices on top of chicken. Arrange Swiss chard all around chicken.
  • Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  • Slice bread and grill or toast, then drizzle with olive oil. Rub hot bread with garlic clove and serve with meal.

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

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

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

TUSCAN CHICKEN WITH BEANS



Tuscan Chicken with Beans image

This healthy Tuscan Chicken with White Beans is an easy skillet chicken dinner recipe that comes together in about 20 minutes.

Provided by Deborah

Categories     Dinner

Time 1h30m

Number Of Ingredients 15

1/3 cup extra-virgin olive oil
3 cloves garlic, minced
1/8 cup lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1 teaspoon dried parsley
1 teaspoon dried rosemary
4 tablespoons extra-virgin olive oil
1-1/2 pounds chicken breast, cut into cubes
1/2 large onion, thinly sliced
2-3 tablespoons sun-dried tomatoes packed in oil, chopped
1-1/2 cup cannelloni beans, rinsed and drained
3 large cloves garlic, smashed and peeled
salt and freshly ground black pepper to taste
parmesan cheese or fontina cheese for serving

Steps:

  • Place all of the ingredients in a large plastic bag.
  • Add the chicken to the marinade, seal the bag and refrigerate for a minimum of 2 hours.
  • Heat the olive oil in a large pan over medium heat and add the marinated chicken cubes.
  • Cook the chicken until it browns nicely on all sides, about 3 to 5 minutes.
  • Add the onion and garlic and sauté for 2 to 3 minutes.
  • Add the sun-died tomatoes and beans and cook over low-heat for another 4 to 5 minutes until the beans are heated through and a lovely sauce begins to form around the chicken pieces.

TUSCAN CHICKEN AND BEANS



Tuscan Chicken and Beans image

Picked up this recipe while visiting in the States. Its really simple, tasty and healthy too! Enjoy..

Provided by Miraklegirl

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 sprig fresh rosemary, chopped
1 lb chicken tenderloins, cut into bite size pieces
cooking spray
1/4 teaspoon salt
1/4 teaspoon pepper
1 (19 ounce) can cannellini beans (undrained)
1 cup chicken broth
2 tablespoons sun-dried tomatoes, julienned
2 tablespoons cornstarch
1/4 cup water

Steps:

  • Preheat large saute pan on medium high 2-3 minutes.
  • Spray pan with cooking spray.
  • Add chicken to pan; sprinkle with rosemary, salt and pepper.
  • Cook 2 minutes, stirring occasionally.
  • Add beans, broth, and tomatoes.
  • Stir cornstarch and water together and, stirring continuously, slowly add to pan.
  • Heat to a boil; then reduce heat to medium and simmer 5 minutes.

Nutrition Facts : Calories 346, Fat 2.7, SaturatedFat 0.7, Cholesterol 65.8, Sodium 456.8, Carbohydrate 38.7, Fiber 8.8, Sugar 1.3, Protein 40.9

TUSCAN CHICKEN CUTLETS WITH WHITE BEANS



Tuscan Chicken Cutlets with White Beans image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 1/4 pounds thin-cut chicken cutlets
Kosher salt and coarsely ground pepper
1 1/2 cups all-purpose flour
1 tablespoon minced fresh rosemary
1 cup buttermilk
1/4 cup extra-virgin olive oil, plus more for frying
2 cloves garlic, minced
2 15-ounce cans cannellini beans, undrained
1/2 cup chopped fresh parsley
Lemon wedges, for serving

Steps:

  • Season the chicken all over with salt and pepper. Mix the flour with 2 teaspoons rosemary and 1 1/2 teaspoons pepper in a shallow bowl. Put the buttermilk in another shallow bowl. Spoon 2 tablespoons buttermilk into the flour mixture and stir to make clumps. Dip the cutlets one at a time in the flour, then in the buttermilk, then back in the flour again to make a shaggy coating. (You should use all of the flour mixture.) Set the chicken aside on a plate.
  • Heat 2 tablespoons olive oil, the garlic and remaining 1 teaspoon rosemary in a medium saucepan over medium-high heat. Cook until the garlic is lightly toasted, about 1 minute. Stir in the cannellini beans and their liquid, 3/4 cup water and a pinch of salt. Adjust the heat to maintain a steady simmer and cook until slightly thickened, 10 to 12 minutes; add a splash of water if the mixture is too thick. Season with salt and pepper. Remove from the heat and cover to keep warm.
  • Meanwhile, heat 1/4 inch olive oil in a large skillet over medium-high heat. Working in batches if necessary, add the chicken and cook until deep golden brown and crisp, about 3 minutes per side. Transfer to a rack set on a baking sheet and sprinkle lightly with salt.
  • Stir the parsley into the beans and divide among plates; drizzle with the remaining 2 tablespoons olive oil. Add the chicken to the plates. Serve with lemon wedges.

Nutrition Facts : Calories 720, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 85 milligrams, Sodium 706 milligrams, Carbohydrate 75 grams, Fiber 18 grams, Protein 49 grams, Sugar 5 grams

TUSCAN ROSEMARY CHICKEN AND WHITE BEANS



Tuscan Rosemary Chicken and White Beans image

This delicious, Italian-style dinner is on the table in less than 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

1/3 cup Italian dressing
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup water
2 medium carrots, sliced (1 cup)
2 medium stalks celery, sliced (1 cup)
1/4 cup coarsely chopped drained sun-dried tomatoes in oil
1 teaspoon dried rosemary leaves, crushed
1 can (19 oz) Progresso™ cannellini beans, drained, rinsed

Steps:

  • In 12-inch skillet, heat dressing over medium-high heat. Cook chicken in dressing 2 to 3 minutes on each side or until lightly browned.
  • Reduce heat to medium-low. Add water, carrots, celery, tomatoes and rosemary to skillet. Cover; simmer about 10 minutes or until carrots are crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).
  • Stir in beans. Cover; cook 5 to 6 minutes or until beans are thoroughly heated.

Nutrition Facts : Calories 390, Carbohydrate 33 g, Cholesterol 85 mg, Fat 1, Fiber 8 g, Protein 42 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 5 g, TransFat 0 g

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