TUSCAN CHICKEN CANNELLINI
-Taste of Home Cooking School
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large or Medium Ziploc® Zip 'n Steam™ Bag, combine chicken, beans, spinach, lemon juice, olive oil, rosemary, pepper flakes and salt. Seal bag and shake gently to combine ingredients. Pat ingredients into single layer. Place bag in microwave oven., Cook on full power for 6-1/2 minutes (Medium bag) or 5-1/2 minutes (Large bag) or until meat is no longer pink. If needed, continue microwaving at 30-second intervals until done., Allow bag to stand 1 minute before handling. Shake bag to distribute seasonings. Carefully open bag and remove contents. Garnish with Parmesan cheese and tomatoes if desired.
Nutrition Facts :
CHICKEN, SPINACH & CANNELLINI BEAN QUESADILLAS RECIPE - (4.5/5)
Provided by DeliciouslyDished
Number Of Ingredients 17
Steps:
- In a large skillet heat olive oil over medium-high heat. Add onion, red bell pepper and banana peppers. Season with the crushed red pepper flakes and salt and pepper. Saute until veggies have softened, 6-8 minutes. Add the garlic and saute for another minute or two. Sprinkle the flour over the veggies and stir to combine. Cook while stirring for several minutes so that the flour loses its raw taste. Whisk in the chicken broth and stir until bubbly and smooth. Add the baby spinach and continue cooking for another minute or two or until spinach has wilted. Stir in the cooked chicken and cannellini beans and remove from heat. Spray a large skillet or griddle with cooking spray. Heat over medium to medium-high heat. Place one tortilla on griddle and spread cheese over tortilla. Spread chicken, bean and spinach mixture over one half of the tortilla. Check underside of tortilla and when browned a bit, flip the half with just cheese over the half with the chicken. Remove from heat and cut into slices. Top with diced avocado and sour cream, if desired. (You will find thing's you do not find here, there) Follow or friend me on Facebook for even more recipe's,etc: https://www.facebook.com/carilynn71 ♥Delish Dish♥ at Facebook Groups https://www.facebook.com/groups/Creates/ ♥Delish Dish♥ at Tumblr http://delishdishs.tumblr.com/
CHICKEN, SPINACH AND CANNELLINI BEAN QUESADILLAS
We love this recipe! I found it on Pinterest and I have made it a couple times and everyone loves them. Mostly putting it here to have nutritional info.
Provided by Bridget Leigh
Categories Lunch/Snacks
Time 40m
Yield 12 Quesadillas, 12 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet heat olive oil over medium-high heat. Add onion, red bell pepper and banana peppers. Season with the crushed red pepper flakes and salt and pepper. Saute until veggies have softened, 6-8 minutes.
- Add the garlic and saute for another minute or two. Sprinkle the flour over the veggies and stir to combine. Cook while stirring for several minutes so that the flour loses its raw taste.
- Whisk in the chicken broth and stir until bubbly and smooth. Add the baby spinach and continue cooking for another minute or two or until spinach has wilted. Stir in the cooked chicken and cannellini beans and remove from heat.
- Spray a large skillet or griddle with cooking spray. Heat over medium to medium-high heat. Place one tortilla on griddle and spread 1/4 cup cheese over tortilla.
- Spread chicken, bean and spinach mixture over one half of the tortilla.
- Check underside of tortilla and when browned a bit, flip the half with just cheese over the half with the chicken.
- Remove from heat and cut into slices. Top with diced avocado and sour cream, if desired.
CHICKEN FRICASSEE WITH SPINACH AND CANNELLINI BEANS
You can make this recipe using pork tenderloin in place of chicken breasts, and really you can substitute any bean you desired for the cannellini beans. Serve with potatoes or cooked pasta.
Provided by Kittencalrecipezazz
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a heavy large pot heat oil over medium.
- Add in the mushroom slices and cook until all the liquid is evaporated (about 8 minutes).
- Add in the onions, garlic, dryed pepper flakes and thyme; saute over medium heat for about 5 minutes.
- Add in sherry; simmer for 2 minutes.
- Transfer the mixture to a small bowl.
- Season the chicken strips with seasoning salt and pepper.
- Add in more oil if neded to the pot.
- Add in the chicken, stirring until browned.
- Add in 2 tablespoons flour stir to coat the chicken evenly.
- Add in the chicken broth with the onion/mushroom mixture; bring to a boil, stirring with a wooden spoon; simmer for about 25 minutes (you can cook a little longer if desired).
- After about 25 minutes, add in the spinach chopped spinach, whipping cream, mustard and paprika (if using); simmer for about 5 minutes (at this point you can add in about 1/4 cup Parmesan cheese if desired) then season with salt and pepper.
- Sprinkle with more grated Parmesan cheese, or pass the cheese at the table.
Nutrition Facts : Calories 699.5, Fat 36.5, SaturatedFat 12.5, Cholesterol 133.6, Sodium 677.9, Carbohydrate 34.9, Fiber 8.5, Sugar 4.5, Protein 47.2
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