ITALIAN WHITE BEANS WITH CHICKEN
Packed with protein, this meaty, one-dish dinner can be ready in less than half an hour.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- In 10-inch skillet, heat oil over medium heat. Cook basil and garlic in oil 3 minutes, stirring frequently.
- Stir in remaining ingredients. Cook, stirring frequently, until hot.
Nutrition Facts : Calories 450, Carbohydrate 48 g, Cholesterol 60 mg, Fiber 12 g, Protein 38 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 3 g, TransFat 0 g
ITALIAN CHICKEN BEAN SOUP
This hearty soup is full of vegetables, chicken and two kinds of beans, all simmered in a tomato broth.
Provided by Rena
Categories Soup
Time 30m
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion, celery and carrots and season with salt and pepper to taste. Cook, stirring occasionally, until vegetables are just tender, 5-6 minutes.
- Add the tomatoes and chicken broth to the pot, and bring to a simmer.
- Stir in the chicken, beans, and zucchini and cook for 5-7 minutes more, until zucchini is tender.
- Add more salt and pepper as desired.
- Sprinkle with chopped parsley and serve.
Nutrition Facts : Calories 286 kcal, Carbohydrate 21 g, Protein 21 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 57 mg, Sodium 770 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
TUSCAN CHICKEN WITH WHITE BEANS AND KALE
A Tuscan chicken recipe to make right now! Combine pantry ingredients to make this hearty Italian stew with white beans, tender braised boneless chicken thighs, kale and tomato sauce.
Provided by Karen Tedesco
Categories Chicken
Time 40m
Number Of Ingredients 11
Steps:
- Pat the chicken dry with a paper towel. Season evenly on both sides with salt and pepper.
- Put 2 tablespoons of the olive oil in a large, deep skillet (12-inches) and place over medium-high heat. When the oil starts to shimmer, add the chicken and cook without disturbing 6-8 minutes, or until it takes on a golden-brown color.
- Flip the chicken over and add the onion and garlic to the pan, stirring to coat with the pan juices. Cook 2 or 3 minutes, until the onion softens.
- Add the sauce, beans, rosemary and 1/2 teaspoon salt to the pan, scraping up any browned bits from the bottom of the pan. Cover and reduce the heat to medium-low. Cook 10 minutes.
- Uncover the pan and continue to simmer 10 more minutes to thicken the sauce.
- Drizzle the bread with olive oil and cut into 1/2-inch cubes.
- Remove the chicken from the heat and stir in the kale until it wilts. Serve in shallow bowls topped with some of the bread and sprinkled with the cheese.
Nutrition Facts : Calories 647 kcal, Carbohydrate 87 g, Protein 49 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 146 mg, Sodium 1699 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving
ITALIAN CHICKEN AND BEAN STEW
Bring together chicken thighs, cannellini beans, tomatoes and oregano in this rustic Italian stew.
Provided by Food Network Kitchen
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F. Sprinkle the chicken with salt and pepper. Heat the oil in a large oven-proof skillet over medium-high heat. Add the chicken, skin side down, and cook, until browned on both sides, about 4 minutes per side. Transfer the chicken to a plate.
- Reduce the heat to medium, add the onion, garlic and red pepper flakes and cook until the onions are soft, about 7 minutes. Add the tomato paste and stir until it coats the onions and is a shade darker, about 1 minute. Pour in the wine and scrape up any brown bits on the bottom of the skillet. Add the broth, beans, tomatoes and oregano and bring to a boil. Nestle the chicken in the skillet along with any juices from the plate. Transfer the skillet to the oven and bake until the chicken is cooked through, about 25 minutes.
- Transfer the chicken thighs to a platter. Stir the cheese into the bean mixture and season with salt and pepper and garnish with fresh oregano if using. Serve with the chicken and extra parmesan cheese for topping.
TUSCAN CHICKEN WITH BEANS
This healthy Tuscan Chicken with White Beans is an easy skillet chicken dinner recipe that comes together in about 20 minutes.
Provided by Deborah
Categories Dinner
Time 1h30m
Number Of Ingredients 15
Steps:
- Place all of the ingredients in a large plastic bag.
- Add the chicken to the marinade, seal the bag and refrigerate for a minimum of 2 hours.
- Heat the olive oil in a large pan over medium heat and add the marinated chicken cubes.
- Cook the chicken until it browns nicely on all sides, about 3 to 5 minutes.
- Add the onion and garlic and sauté for 2 to 3 minutes.
- Add the sun-died tomatoes and beans and cook over low-heat for another 4 to 5 minutes until the beans are heated through and a lovely sauce begins to form around the chicken pieces.
LEMONY CHICKEN SOUP WITH FARRO, WHITE BEANS, AND KALE
Enhance the flavor of store-bought chicken broth for a hearty soup packed with farro, white beans, kale, and plenty of lemon.
Provided by Katherine Sacks
Categories 30 Days of Groceries Soup/Stew Chicken Grains Lemon Juice Garlic Bean Kale Dill Dinner Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat 2 Tbsp. oil in a large pot over medium-high. Cook carrots, half of the onion, and 3 sliced garlic cloves, stirring occasionally, until softened and lightly browned, about 5 minutes. Add chicken carcass, if using, and broth; cover and simmer 30 minutes. (If you're not using carcass, simmer 15 minutes.)
- Meanwhile, toast farro in another large pot over medium heat, stirring occasionally, until it starts to brown and smells nutty, about 3 minutes. Stir in 1 tsp. salt and 3 cups water. Cover and simmer until farro is tender and liquid evaporates, about 30 minutes; strain any remaining liquid, if necessary. Set aside 2 cups farro for Dill-Crusted Pork Tenderloin or reserve for another use.
- Strain chicken broth mixture through a fine-mesh sieve into a large bowl; discard carcass and vegetables. Set aside 2 cups broth for Potato, Leek, and Pea Pot Pie or reserve for another use.
- Wipe out pot, then heat remaining 1 Tbsp. oil over low. Cook remaining onion and 9 sliced garlic cloves, stirring occasionally, until tender and light golden, 8-10 minutes. Add remaining broth left in bowl, increase heat to medium-high, and bring to a simmer. Add reserved chicken meat, beans, kale, lemon juice, pepper, and remaining 1 1/2 tsp. salt and farro left in pot; cook until vegetables are cooked through, 3-5 minutes.
- Divide soup among bowls. Stir 1 Tbsp. salsa verde into each bowl, if using, and sprinkle with dill. Serve with baguette slices and lemon wedges alongside.
- Do Ahead
- Soup can be made 2 days ahead. Chill in a resealable container.
ITALIAN WHITE BEAN CHICKEN
Flavorful, simple, and quick!
Provided by hauliewytmo
Categories World Cuisine Recipes European Italian
Time 40m
Yield 2
Number Of Ingredients 7
Steps:
- Prepare a skillet with cooking spray and place over medium heat. Cook the garlic in the skillet until browned. Add the chicken and cook until slightly browned, about 3 minutes per side. Stir the zucchini and white beans into the skillet; cover and cook about 5 minutes. Scatter the tomato over the dish; cover again and cook another 2 minutes. Add the basil leaves and cook 1 minute more. Season with black pepper to serve.
Nutrition Facts : Calories 430.2 calories, Carbohydrate 55 g, Cholesterol 69.2 mg, Fat 4.7 g, Fiber 13.1 g, Protein 44 g, SaturatedFat 1.2 g, Sodium 92.6 mg, Sugar 4.9 g
TUSCAN WHITE BEANS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 smashed garlic cloves and 1/4 teaspoon red pepper flakes in olive oil in a large skillet over medium-high heat, 1 minute. Add 1 chopped plum tomato and 1 sprig rosemary and cook 2 minutes. Add 2 cans drained, rinsed cannellini beans and cook, partially smashing the beans with a spoon, 5 minutes. Remove the rosemary. Stir in 1/2 cup water and some chopped parsley; season with salt. Sprinkle with parmesan and broil until golden. Drizzle with olive oil.
BAKED CHICKEN WITH WHITE BEANS AND TOMATOES
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Cook bacon in a 10-inch heavy ovenproof skillet over moderate heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in skillet.
- While bacon is browning, pat chicken dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown chicken in fat in skillet over moderately high heat, turning over once, about 8 minutes total, then transfer chicken with tongs to paper towels to drain.
- Pour off all but 3 tablespoons fat from skillet and reduce heat to moderate. Cook onions in skillet with 1/4 teaspoon salt, stirring and scraping up any brown bits, until golden brown, about 10 minutes. Stir tomatoes and juice into onions and boil, uncovered, 3 minutes, to concentrate juices slightly. Stir in bacon and beans and bring to a simmer. Nestle chicken, skin side up, in beans and bake, uncovered, until chicken is cooked through, 20 to 25 minutes.
ROSEMARY CHICKEN WITH WHITE BEANS
"With a full-time job and active 5-year-old, I'm known as the "Crock-Pot Queen" in my family," laughs Sharon Johannes in Ashley, Illinois. "I use my slow cookers at least twice a week...sometimes have two or three going at once with different dishes. I've made this recipe for years and, after making a few tweaks, it's become a treasured favorite."
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, brown chicken in oil in batches on both sides. Place the beans, carrots and celery in a 5-qt. slow cooker; top with chicken. , Combine the salad dressing, rosemary, salt and pepper; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 170°.
Nutrition Facts : Calories 218 calories, Fat 13g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 846mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 5g fiber), Protein 10g protein.
ROSEMARY CHICKEN WITH WHITE BEANS (CROCK POT)
Make and share this Rosemary Chicken With White Beans (Crock Pot) recipe from Food.com.
Provided by janem123
Categories Chicken Breast
Time 14m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in medium skillet. Brown chicken breasts. Remove and drain.
- Place carrots, celery, and beans in crock. Add chicken breasts.
- Combine salt, pepper, rosemary, and Italian dressing and pour over ingredients in crock. Stir slightly to combine.
- Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours.
Nutrition Facts : Calories 211.7, Fat 5.9, SaturatedFat 1, Cholesterol 45.9, Sodium 410.5, Carbohydrate 15.8, Fiber 5, Sugar 2.1, Protein 23.5
ITALIAN SAUSAGE SOUP WITH WHITE BEANS
This Italian Sausage Soup packed with veggies and white beans comes together in a single pot in less than 30 minutes and makes for a hearty, comforting meal.
Provided by Courtney
Time 30m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a Dutch oven or large, heavy bottomed pot. Add the onion, carrots, and celery and cook until beginning to soften, about 4-5 minutes. Sprinkle with salt and pepper.
- Add the Italian sausage, breaking it up into smaller pieces. Cook, stirring occasionally, until browned. Stir in the garlic cloves and saute until fragrant, about 1 minute. If there's a lot of fat in the pan, drain or use paper towels to sop up all but about 1 Tablespoon of fat.
- Pour in the chicken broth and beans and bring the mixture to a boil. Reduce heat to low, and add the rainbow chard, stirring until wilted, about 3 minutes. Taste and season as needed.
- Serve with Parmesan flakes and crusty bread.
Nutrition Facts : Calories 492 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 27 grams fat, Fiber 8 grams fiber, Protein 29 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 1643 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
ITALIAN CHICKEN WITH WHITE BEANS
I'm making this tonight-posted for the nutrition info. From the Sonoma Diet. The original recipe calls for cannellini, but I have Great Northern so that's what I'm using.
Provided by greengirl512
Categories Chicken Thigh & Leg
Time 23m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Instructions.
- In a 3 1/2- or 4-quart slow cooker combine onion, carrots, celery, and garlic. Add chicken; season with salt and pepper. In a medium bowl stir together tomatoes, chicken broth, wine, and Italian seasoning. Pour over mixture in cooker. I'll bet you could make this with dry beans also, adding them here and maybe increasing the broth a little.
- Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 31/2 hours. Turn off cooker and stir in beans. Cover and let stand for 10 minutes.Unless, of course, you added dry beans at the beginning-then skip this step.
- Using a slotted spoon, move chicken and vegetables to a serving dish, saving the cooking liquid. Drizzle chicken and vegetables with cooking liquid until moist. Top with Parmesan cheese.
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4.8/5 (5)Total Time 1 hrCategory MainCalories 474 per serving
- Salt and pepper chicken thighs and brown them over high heat in a frying pan in batches to avoid overcrowding and steaming until golden on both sides. ( You can skip oil if using non-stick frying pan.) Remove to a plate and set aside. Discard all oil but 1-2 tbsp.
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5/5 (16)Calories 266 per servingServings 4
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper, onion, and garlic; sauté 3 minutes. Add sausage, and cook 8 minutes, or until browned, stirring to crumble. Stir in oregano and remaining ingredients; reduce heat to medium-low. Cook 5 minutes or until thoroughly heated.
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5/5 (4)Total Time 20 minsCategory Dinner, Main CourseCalories 972 per serving
- Heat the oil over medium-high heat in a large saucepan or frying pan. Once hot brown the chicken on all sides and no more pink is visible. If Using breast meat remove from pan and set aside.
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5/5 (1)Total Time 1 hrCategory DinnerCalories 301 per serving
- Combine ½ cup beans, ½ cup tomatoes, reserved tomato juice and chicken broth in the bowl of a food processor; purée until smooth, about 30 seconds.
- Heat oil over medium heat in a Dutch oven until shimmering. Add sausages and brown on all sides, about 8 minutes; transfer to a plate and set aside.
- Add onion to fat left in pot and cook until softened, about 5 minutes. Stir in garlic, Italian seasoning and pepper flakes and cook until fragrant, about 30 seconds.
- Stir in puréed bean mixture and cook 1 minute, scraping up any browned bits. Stir in kale, remaining tomatoes, and ¼ teaspoon salt. Bring to a simmer then reduce heat to medium-low, cover, and cook, stirring occasionally, until kale is wilted and tender, about 15 minutes.
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5/5 (634)Calories 624 per serving
- Heat oven to 425° F. In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil; season with ½ teaspoon salt and ¼ teaspoon black pepper.
- Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves.
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4.7/5 (3)Total Time 40 minsCategory ItalianCalories 298 per serving
- Place large sheet pan with sides (mine is 13″ x 18″) in center rack of oven. Preheat oven to 375° F.
- When oven and pan are preheated, remove pan from oven and add red pepper, yellow pepper, and onion. Drizzle with 2 teaspoons of olive oil and sprinkle with salt and pepper. Quickly stir to combine, and then spread vegetables into an even layer. Return pan to oven and roast for 2o minutes without stirring.
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- Remove pan from oven and add the beans, folding to combine with the vegetables. Skirt the vegetables and beans to the outer edges of the pan, leaving the center bare. Add frozen sliced chicken sausage slices to the center of the pan in an even layer. Return pan to oven and roast for an additional 20 minutes without stirring.
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- Preheat a cast iron skillet over medium heat. Slice the sausage links into bite size pieces. Coat the skillet with the oil once hot and add the sliced sausage. Cook until the sausage is browned in places on both sides, then transfer with a slotted spoon to a bowl & reserve for later.
- Add the diced onion and shredded carrot to the skillet, reducing the heat to the lower side of medium. Cook, stirring occasionally, until the onion is translucent and the carrot beginning to soften, about 10 minutes or so.
- While the vegetables are softening, transfer 3/4 cups / 200 grams of the cooked beans & 1 cup / 240 milliliters of the chicken broth to a blender and process until smooth.
- Once the vegetables are softened, add the blended bean broth, the remaining white beans & chicken broth, Italian seasoning, garlic, salt, pepper, red pepper flakes and bay leaf to the skillet. Stir to combine, increase the heat to a low-medium and bring to a simmer. Cover the skillet with a lid and simmer gently until the beans are hot and the broth a little creamy, about 10 minutes.
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