One-Skillet: Chicken And Spinach With White Beans
Description
This Mediterranean main features Extra-virgin olive oil 1 tablespoon Cornstarch, Chicken breasts 1 c Chicken broth, defatted, Stalks, minced 15 oz Cannellini. It delivers hearty, protein-packed satisfaction, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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- 1/2ts dried rosemary
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Cannellini are white kidney beans. Drain and rinse before use. Wash fresh spinach thoroughly and chop. Chicken breasts should be skinned and de-boned and cut into bite-size pieces. 1. Heat 2 TS oil in large nonstick or cast-iron skillet over medium-high heat. Add chicken and saut until firm and white, not pink, about 3 minutes. Remove from skillet and keep warm. 2. Reduce heat to medium and add remaining 1 TS oil. Add celery, garlic and shallots and saut until limp and fragrant, about 5 minutes. Add tomatoes and rosemary and simmer minutes. 3. Dissolve cornstarch in chicken broth and add to skillet. Bring to boil and cook until sauce is thickenedd. Add cannellini beans and chicken; heat through. 4. Just before serving, add spinach to skillet and toss until wilted, about 3 minutes. Season with salt and pepper. 5. Garnish with chopped olives. Serve at once
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 390.2kcal
- % Daily Value *
- Total Fat 10.8g17%
- Saturated Fat 2.2g12%
- Cholesterol 144.7mg49%
- Sodium 163.8mg7%
- Total Carbohydrate 16.4g6%
- Dietary Fiber 5.5g22%
- Sugars 10.4g
- Protein 56.5g113%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
beans, black, boiling, breasts, brine, broth, canned, cannellini, chicken, cloves, cornstarch, cured, defatted, diced, extravirgin, fresh, ground, main, mediterranean, minced
