36. Tuscan Chicken Stew

I’m not sure a stew is considered a soup, but this recipe was in my Cooking Light Soup cookbook so I decided to give it a whirl.

Tuscan Chicken Stew

½ teaspoon dried rosemary, crushed
½ teaspoon salt
¼ teaspoon black pepper
1 lb. skinless, boneless, chicken breast, cut into 1 inch pieces
2 teaspoons olive oil
2 teaspoons bottled minced garlic
½ cup fat-free, less sodium chicken broth
1 16 oz can cannellini beans or other white beans, rinsed and drained
1 7 oz bottle roasted red bell peppers, drained and cut into ½ inch pieces
3 ½ cups torn spinach

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

Changes and Shortcuts: Yesterday, I cut up the chicken, tossed it with the rosemary, salt, and pepper. I put it in a covered container in the refrigerator so it was all set to go tonight when I got home from work. While that was cooking, I was able to rinse and drain the can of beans and chop the red peppers.

Results: This was very easy to make and very good. It didn’t have much liquid to it, so maybe I would add a little extra broth the next time.

Keeper? YES!