Diana BeattyOne Pot Tuscan Chicken and White Beans
In The Fresh Meat Case
One Pot Tuscan Chicken and White Beans
In The Fresh Meat Case
PREP TIME: 15min COOK TIME: 20min
Serves 4
- 420
Calories - 38g
Protein - 710mg
Sodium - 2g
Sat. Fat - 5g
Sugar 
Ingredients
4 tsp. olive oil, divided
4 strips bacon, chopped
1 small shallot, sliced
1 large garlic clove, minced
2 tbsp. fresh Italian parsley, chopped
1 tbsp. fresh sage, chopped
1 cup white wine or chicken stock
1 (15 oz.) can diced tomatoes with juices
1 (15 oz.) can cannellini beans, drained and rinsed
1 (6 oz.) bag fresh baby spinach
Step 1
Sauté
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the chopped bacon and sauté until bacon is crisp, about 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Add the chicken strips to the skillet and sauté until browned, but not completely cooked through, about 5 minutes. Transfer to a plate and keep warm.
TIP
TIP: Cut the chicken strips into smaller pieces, approximately 0.25" H x 1" W x 4" L.
Step 2
Cook
To the same skillet, add the shallots, garlic, parsley and sage. Sauté until shallots are translucent, about 30 seconds. Add the wine and stir for about 1 minute, scraping up all the brown bits on the bottom of the pan.
Step 3
Return
Add the tomatoes and beans to the skillet. Return the chicken and any of its juices back to the skillet and simmer for about 5 to 10 minutes, until the tomatoes are tender and chicken is cooked through. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Remove skillet from the heat and stir in the spinach.
Step 4
Serve
To serve, spoon One Pot Tuscan Chicken with White Beans onto a plate, drizzle with 1 teaspoon of olive oil and sprinkle with crispy bacon. Serve with crusty bread and olive oil for dipping.
250 MIN
