One-Skillet: Chicken And Spinach With White Beans

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.

Cooking Method: Boiling, Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Beginner

Servings: 4

Calories: 390.2

Dietary: Gluten-free

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

3 teaspoons Extra-virgin olive oil
1 tablespoons Cornstarch
1 1/2 lbs Chicken breasts
1 cups Chicken broth, defatted
2 Celery Stalks, minced
15 oz Cannellini, canned
4 Garlic Cloves, minced
12 oz Spinach - fresh
2 Shallots, minced Salt
15 oz Tomatoes, canned, diced Black pepper, fresh ground
1 teaspoons Fresh rosemary; or 10 Black olives - brine cured

Directions

1
- 1/2ts dried rosemary
2
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.

Keywords: beans, black, boiling, breasts, brine, broth, canned, cannellini, chicken, cloves, cornstarch, cured, defatted, diced, extravirgin, fresh, ground, main, mediterranean, minced

Read it online: https://www.chefs-mate.com/recipe/one-skillet-chicken-and-spinach-with-white-beans-2/