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Tuscan Chicken Stew Recipe

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This recipe for Tuscan Chicken Stew is from The DeForge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
-2 tablespoons 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 teaspoon 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 teaspoon basil leaves
-1 teaspoon garlic, minced (I used 1 tsp dried garlic and then roughly chopped a few cloves too)
-1 teaspoon rosemary leaves
-1 teaspoon salt
-1 teaspoon oregano leaves
-1 teaspoon black pepper, coarse ground
-1 package (6 ounces) baby spinach leaves (I used a big bag of spinach)

Directions:
Directions:
-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.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes, cook time 25 minutes
Personal Notes:
Personal Notes:
This dish was very comforting. I added feta cheese and fresh basil on top upon serving.

-Calories: 258
-Cholesterol: 73mg
-Sodium: 717mg
-Protein: 31g
-Total Fat: 7g
-Fiber: 5g
-Carbohydrate: 16g

 

 

 

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