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Tuscan White Bean Skillet Recipe

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This recipe for Tuscan White Bean Skillet is from Dan and Dawn's 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:  
6-8 oz. cooked chopped chicken
2 tablespoons extra virgin olive oil - divided
8 oz. brown mushrooms - sliced
1-1/2 c. diced yellow onion - about 1 large onion
4 cloves garlic - minced
2 tbsp. tomato paste
2/3 c. drained and chopped oil-packed sun dried tomatoes
1 14.5 oz. cans fire-roasted diced tomatoes
1 14.5 oz. cans drained and rinsed Cannelloni beans
14.5 oz. can quartered artichoke hearts - rinsed (only hearts!)
1/4 - 1/2 c. chicken stock
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 tsp. dried oregano
1 tsp. dried thyme
2 c. rough chopped fresh spinach
1 tsp. Parsley for garnish
Directions:
Directions:
Heat one tablespoon of oil in a large skillet over medium-high heat until shimmering. Working in batches, add the mushrooms to the pan in a single layer. Brown for 1 to 2 minutes per side, then transfer to a bowl and repeat with the remaining mushrooms.

Add the remaining tablespoon of oil to the pan. Add the onions and sauté until lightly browned, about 3 minutes. Add the tomato paste, garlic and sun-dried tomatoes, cooking until fragrant, about another 3-4 minutes.

Add the 1/4 c. of chicken stock, diced tomatoes, beans, artichoke hearts, salt, pepper, oregano and thyme to the pan. Cover the pan and reduce the heat to medium. Let it cook for about 10 minutes, until hot.

Return the mushrooms to the pan and add the chicken and the chicken broth. Cook for another 5 minutes to warm them up. Add additional chicken stock as needed.

Uncover the skillet and add the spinach, stirring for 2-3 minutes, until it wilts. Season with salt and pepper to taste and serve.
Garnish with chopped parsley and serve with plenty of crusty bread.

 

 

 

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