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Tuscan Chicken Stew Recipe

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This recipe for Tuscan Chicken Stew, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Holly Horner
Added: Tuesday, November 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 teaspoon dried rosemary, crushed
1 teaspoon salt
1 teaspoon black pepper
1 pound skinned, boned chicken breast, cut into (1-inch) pieces
2 teaspoons olive oil
2-4 teaspoons bottled minced garlic
3 ˝ cups fat-free, less-sodium chicken broth
2 cans cannelloni beans or other white beans, rinsed and drained
1 (7 ounce) bottle roasted red bell peppers, drained and cut into ˝-inch pieces
3 ˝ cups torn fresh spinach

Directions:
Directions:
Combine first 4 ingredients; toss well. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken mixture; sauté 3 minutes. Add garlic; sauté 1 minute. Add broth, beans, and bell peppers; bring to a boil. Reduce heat; simmer 10 minutes or until chicken is done. Stir in spinach; simmer 1 minute.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes or less

 

 

 

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