TUSCAN CHICKEN AND BEANS
Rosemary and beans make a nice rustic Italian meal in this flavorful dish. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the chicken, rosemary, salt and pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until browned., Stir in broth and tomatoes, scraping any brown bits from bottom of pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until chicken juices run clear. Add beans; heat through.
Nutrition Facts : Calories 216 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 517mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
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
TUSCAN BEAN, CHICKEN, AND ITALIAN SAUSAGE SOUP
Tasty Italian soup that's quick and easy to make.
Provided by DomesticGoddess
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
- Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more.
- Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.
Nutrition Facts : Calories 358.9 calories, Carbohydrate 40.8 g, Cholesterol 26 mg, Fat 11.7 g, Fiber 9 g, Protein 20.2 g, SaturatedFat 3.9 g, Sodium 1315.3 mg, Sugar 5 g
TUSCAN CHICKEN CUTLETS WITH WHITE BEANS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season the chicken all over with salt and pepper. Mix the flour with 2 teaspoons rosemary and 1 1/2 teaspoons pepper in a shallow bowl. Put the buttermilk in another shallow bowl. Spoon 2 tablespoons buttermilk into the flour mixture and stir to make clumps. Dip the cutlets one at a time in the flour, then in the buttermilk, then back in the flour again to make a shaggy coating. (You should use all of the flour mixture.) Set the chicken aside on a plate.
- Heat 2 tablespoons olive oil, the garlic and remaining 1 teaspoon rosemary in a medium saucepan over medium-high heat. Cook until the garlic is lightly toasted, about 1 minute. Stir in the cannellini beans and their liquid, 3/4 cup water and a pinch of salt. Adjust the heat to maintain a steady simmer and cook until slightly thickened, 10 to 12 minutes; add a splash of water if the mixture is too thick. Season with salt and pepper. Remove from the heat and cover to keep warm.
- Meanwhile, heat 1/4 inch olive oil in a large skillet over medium-high heat. Working in batches if necessary, add the chicken and cook until deep golden brown and crisp, about 3 minutes per side. Transfer to a rack set on a baking sheet and sprinkle lightly with salt.
- Stir the parsley into the beans and divide among plates; drizzle with the remaining 2 tablespoons olive oil. Add the chicken to the plates. Serve with lemon wedges.
Nutrition Facts : Calories 720, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 85 milligrams, Sodium 706 milligrams, Carbohydrate 75 grams, Fiber 18 grams, Protein 49 grams, Sugar 5 grams
TUSCAN CHICKEN AND BEAN STEW
I enjoy a nice hearty meal at times. With this recipe it keep me full for hours, and its even better as left-overs because he flavors blend together... I also love this because it budget friendly.
Provided by NIKKI SMITH
Categories Chicken Soups
Time 50m
Number Of Ingredients 10
Steps:
- 1. Heat oven to 350 F. In a bowl, combine flour with salt and pepper. coat chicken in flour mixture. heat oil in the ducth oven.( or a pan that goes in the oven) Add chicken and brown, Remove chicken to a plate.
- 2. Stir onion and carrots into the dutch oven with drippings. Cook: stirring 4 minutes or until onion soften. Add garlic and cook 1 mintues. Stir in diced tomatoes. Top with chicken. Pour broth over chicken. Bring liquid to boil. Cover and cook in oven 20 minutes.
- 3. Mash some of the beans and stir into Dutch oven. Cover and cook for another 10 minutes, or until chicken is done.
TUSCAN CHICKEN
Only four ingredients are needed to make this hearty Italian inspired chicken dinner. Serve with rice and a tossed salad.
Provided by rstinkham
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray.
- Place the chicken breasts in the baking dish, and sprinkle olives over the top. Pour the beans over the chicken, then pour the spaghetti sauce over everything.
- Cover, and bake for 30 minutes in the preheated oven. Remove the cover, and continue baking for 10 minutes, or until chicken is no longer pink inside.
Nutrition Facts : Calories 407.1 calories, Carbohydrate 42.2 g, Cholesterol 71 mg, Fat 11.3 g, Fiber 9.8 g, Protein 32.1 g, SaturatedFat 2.5 g, Sodium 1292.2 mg, Sugar 16.6 g
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.
TUSCAN CHICKEN AND WHITE BEAN SOUP
A hearty Tuscan soup that eats like a stew. Full of flavor, beans & pasta. Perfect for a quick weeknight meal.
Provided by A Hint of Rosemary
Categories Soup Low-Carb Weeknight Dinners Comfort Food Easy Dairy-Free Shellfish-Free Meal Plan Weekend Project Egg-Free Soy-Free Fall Winter Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Classic Stove
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Cook Smoked Bacon (2 slice) in a large saucepan or Dutch oven over medium heat for 5 minutes or until crisp. Remove bacon from pan, reserving drippings in pan. Set bacon aside.
- Add Boneless, Skinless Chicken Thigh (12 ounce) to the drippings in pan and sauté for 6 minutes. Remove chicken from pan, once again reserving the drippings in the pan.
- Add the Onion (1/2 cup) and Garlic (1 clove) to pan. Cook 4 minutes or until tender.
- Add Plum Tomato (1 cup), Fresh Oregano (2 tablespoon), and Freshly Ground Black Pepper (1/4 teaspoon). Cook for 1 minute, stirring constantly. Return the bacon and chicken to the pan.
- Stir in the Chicken Broth (1 can), scraping pan to loosen browned bits. Bring to a boil.
- Add the Orzo Pasta (2/3 cup), and cook for 9 minutes or until al dente.
- Add the Cannellini White Kidney Beans (1 can) and simmer for 2 minutes or until heated through. Remove from heat.
- Stir in the Italian Flat-Leaf Parsley (2 tablespoon) and the White Wine Vinegar (1 tablespoon).
- Serve and enjoy!
Nutrition Facts : Calories 96 calories, Protein 8.1 g, Fat 2.1 g, Carbohydrate 10.4 g, Fiber 2.4 g, Sugar 1.1 g, Sodium 443.0 mg, SaturatedFat 0.6 g, TransFat 0 g, Cholesterol 24.4 mg, UnsaturatedFat 0.5 g
TUSCAN CHICKEN AND BEANS
Picked up this recipe while visiting in the States. Its really simple, tasty and healthy too! Enjoy..
Provided by Miraklegirl
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat large saute pan on medium high 2-3 minutes.
- Spray pan with cooking spray.
- Add chicken to pan; sprinkle with rosemary, salt and pepper.
- Cook 2 minutes, stirring occasionally.
- Add beans, broth, and tomatoes.
- Stir cornstarch and water together and, stirring continuously, slowly add to pan.
- Heat to a boil; then reduce heat to medium and simmer 5 minutes.
Nutrition Facts : Calories 346, Fat 2.7, SaturatedFat 0.7, Cholesterol 65.8, Sodium 456.8, Carbohydrate 38.7, Fiber 8.8, Sugar 1.3, Protein 40.9
TUSCAN CHICKEN WITH SPINACH AND BEANS
You'll love the rich Mediterranean flavors in this dish, and the way your kitchen smells while its cooking. It's simpler to prepare than it looks, and it works well even for weeknights. This is in heavy rotation at our house. Adapted from Cooking Light.
Provided by Man with a Pan
Categories Chicken Breast
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Season chicken with 1/4 teaspoon salt and pepper.
- Cook bacon in dutch oven until crisp; remove from pan; retain drippings in pan.
- Cook chicken pieces in drippings, 2 minutes each side until lightly browned. Remove from pan and set aside.
- Add onion and remaining 1/4 teaspoon salt to pan; cook 5 minutes until onions are softened.
- Stir in bacon, spinach, rosemary, tomatoes, and beans; remove from heat.
- Arrange chicken on top of spinach mixture; bake uncovered for 40 minutes.
- To serve, spoon spinach mixture onto a plate; top with chicken.
Nutrition Facts : Calories 684.9, Fat 35.5, SaturatedFat 10.2, Cholesterol 159.3, Sodium 1060.4, Carbohydrate 38.2, Fiber 13.4, Sugar 7.9, Protein 52
TUSCAN GARLIC CHICKEN
Tuscan Garlic Chicken is chicken breasts marinated in a garlic marinade and baked on a sheet pan with green beans and cherry tomatoes.
Provided by Amanda Rettke--iamhomesteader.com
Categories Dinner Main Course
Time 1h10m
Number Of Ingredients 14
Steps:
- In a large bowl (or large plastic zipper bag), add the chicken, oil, vinegar, garlic, salt, pepper, and parsley. Toss to combine. Cover the bowl and chill the marinating chicken in the refrigerator for 30 minutes, up to overnight.
- When ready, preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Add the green beans and cherry tomatoes in an even layer onto the baking sheet. Drizzle with oil, salt, and pepper. Toss to coat.
- Remove the chicken from the marinade and nestle it into the veggies on the baking sheet. (Discard the marinade.)
- Top with parmesan cheese.
- Bake for 30 minutes or until chicken is cooked through with an internal temperature of 165°F.
- Serve immediately, garnished with parsley.
Nutrition Facts : Calories 434 kcal, ServingSize 1 serving
TUSCAN STOVETOP BAKED BEANS
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Heat a large Dutch oven over medium heat. Add the pancetta and cook, stirring, until crisp, about 15 minutes. Remove with a slotted spoon. Add the onion, celery and carrot to the drippings in the pot; sprinkle with the Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic and cook 30 more seconds.
- Deglaze the pan with the wine, scraping up any browned bits with a wooden spoon. Simmer until reduced by half, about 4 minutes. Add the beans, tomatoes and chicken broth and simmer until the beans are soft, about 20 minutes. Stir in the lemon zest and juice; adjust the seasoning, if necessary.
- Remove from the heat and stir in the pancetta; transfer to a serving dish. Top with the parmesan and cover to melt. Drizzle with balsamic glaze.
TUSCAN CHICKEN WITH WARM BEAN SALAD
Steps:
- Arrange chicken in 12x9x2-inch baking dish. Mince 5 garlic cloves; mix in 1 teaspoon salt. Rub garlic mixture into chicken. Mix lemon juice, 2 tablespoons oil, 2 tablespoons rosemary, lemon peel and sugar in small bowl. Pour over chicken. Season with pepper. Cover; chill up to 3 hours.
- Preheat oven to 350°F. Place cannellini in large skillet. Chop remaining 4 garlic cloves and mix into cannellini with 2 tablespoons oil and 1 tablespoon rosemary. Season with salt and pepper.
- Uncover chicken and bake until cooked through but still juicy, basting occasionally, about 40 minutes. Remove from oven. Preheat broiler. Broil chicken until just brown, about 4 minutes.
- Meanwhile, stir bean salad over medium heat until heated through, about 8 minutes. Spoon salad onto platter. Top with chicken and pan juices.
HERBY LEMON CHICKEN WITH TUSCAN BEANS
Try this summer alternative to a traditional Sunday roast, best enjoyed al fresco
Provided by James Martin
Categories Dinner, Main course
Time 2h
Number Of Ingredients 12
Steps:
- First, spatchcock the chicken (see our step-by-step video here). Sit the chicken on a board, breast-side down with the wing-end away from you. Use a strong pair of kitchen scissors to cut along either side of the backbone to remove it, cutting through the ribs as you go. Open out the chicken like a book, flip so it is now breast- side up, then press down on the breasts with the heel of your hand to flatten slightly - you are trying to get an even thickness across the whole joint. If you have any long skewers, diagonally criss-cross two, skewering through the legs and breast to hold in position. Sit the chicken in a dish or roasting tin. Mix the lemon zest and juice, olive oil and thyme with some pepper, rub all over the chicken, then cover and chill for up to a day.
- Get the beans ready by gently frying the pancetta in a pan - you shouldn't need any extra oil if you start it slowly. When the pancetta is golden and crisp, lift it out with a slotted spoon, then add the celery and garlic to the remaining fat in the pan. Gently cook for 10-12 mins until soft. Scrape into a medium-size deep roasting tin or baking dish with the pancetta, butter beans, thyme, wine, stock and plenty of seasoning. Set aside until ready to cook.
- Heat oven to 200C/180C fan/gas 6. Transfer the chicken to a rack, breastside up, that will rest above the beans (sit the beans on a large baking sheet if the chicken overhangs at all, to keep your oven clean). Season the chicken with salt and roast for 40-50 mins until the chicken is cooked through - cut into one of the legs to check. Lift the chicken out to rest for 10 mins. If the beans are a bit soupy, transfer to the hob and simmer for a minute to reduce some of the juices - they should still be nice and wet though.
- To serve, cut the legs, thighs and wings from the chicken, then thickly carve or tear off the breast in chunks. Check the beans for seasoning, then stir through the parsley and serve with the chicken.
Nutrition Facts : Calories 648 calories, Fat 35 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 64 grams protein, Sodium 3.67 milligram of sodium
More about "tuscan baked chicken and beans food"
TUSCAN CHICKEN WITH WHITE BEANS AND KALE - COOKING LIGHT
From cookinglight.com
Servings 4Calories 516 per servingTotal Time 22 mins
TUSCAN CHICKEN AND BEAN STEW - WOMAN'S DAY
From womansday.com
Cuisine AmericanTotal Time 35 minsCategory Low-Calorie, Low-Fat, Dinner, Main DishCalories 351 per serving
BAKED TUSCAN CHICKEN BREASTS [VIDEO] - THE RECIPE REBEL
From thereciperebel.com
4.9/5 (29)Calories 423 per servingCategory Main Course
- Place chicken breasts on a cutting board and cover with a piece of plastic wrap. Use a rolling pin, smooth meat mallet or small frying pan to flatten the thick side of the chicken so that it is roughly an even thickness.
- Place chicken breasts in a 9x13" baking dish (or a larger one if you are using very large chicken breasts -- you don't want them smushed together or they will take longer to cook).
- Combine 1/2 teaspoon salt, Italian seasoning, paprika and 1/8 teaspoon pepper. Drizzle chicken with oil and rub with seasoning (I just do the top, since the bottom will be sitting in sauce).
TUSCAN RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Estimated Reading Time 1 min
TUSCAN CHICKEN & VEGETABLES | MCCORMICK
From mccormick.com
Cuisine MediterraneanCategory EntreesServings 6
TUSCAN BAKED CHICKENS RECIPE – OVEN BAKED CHICKEN …
From eatwell101.com
Servings 3
45 SUPER SIMPLE TUSCAN RECIPES - TASTE OF HOME
From tasteofhome.com
Author Caroline Stanko
FAGIOLI ALL’UCCELLETTO – TUSCAN BAKED BEANS RECIPE - GREAT ...
From greatitalianchefs.com
Servings 6Category Side
CROCK-POT, SKINNY TUSCAN CHICKEN AND BEANS WITH WEIGHT ...
From skinnykitchen.com
Reviews 4Estimated Reading Time 1 min
TUSCAN BAKED CHICKEN AND BEANS RECIPE | MYRECIPES
From myrecipes.com
5/5 (42)Calories 307 per servingServings 4
ONE POT TUSCAN CHICKEN SAUSAGE, WHITE BEAN AND KALE STEW ...
From alfrescochicken.com
Servings 4
SLOW COOKED TUSCAN CHICKEN AND BEANS - THE LEMON BOWL®
From thelemonbowl.com
4.6/5 (12)Total Time 6 hrs 15 minsCategory EntreeCalories 226 per serving
TUSCAN CHICKEN AND BEANS RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
Cuisine Europe, ItalianCategory DinnerServings 4Total Time 30 mins
10 BEST TUSCAN WHITE BEAN CHICKEN SOUP RECIPES - FOOD NEWS
From foodnewsnews.com
TUSCAN CHICKEN AND BEANS | RECIPE | RECIPES, CHICKEN AND ...
From pinterest.ca
30-MINUTE TUSCAN CHICKEN SHEPHERD'S PIE
From gamer.getmyip.com
ITALIAN TUSCAN SAUSAGE SOUP - ALL INFORMATION ABOUT ...
From therecipes.info
TUSCAN BAKED CHICKEN AND BEANS - COOKEATSHARE
From cookeatshare.com
TUSCAN CHICKEN WITH WHITE BEANS - ALL INFORMATION ABOUT ...
From therecipes.info
TUSCAN BAKED CHICKEN AND BEANS RECIPES
From tfrecipes.com
TUSCAN CHICKEN AND BEANS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
TUSCAN CHICKEN WITH PARMESAN CREAM SAUCE - CREATIVE CULINARY
From creative-culinary.com
TUSCAN CHICKEN WITH ARTICHOKES AND WHITE BEANS | *REESE ...
From reesespecialtyfoods.com
BAREFOOT CONTESSA | TUSCAN WHITE BEANS | RECIPES
From barefootcontessa.com
10 BEST TUSCAN CHICKEN CANNELLINI BEANS RECIPES | YUMMLY
From yummly.com
TUSCAN CHICKEN AND BEANS RECIPE - ALL THE BEST RECIPES AT ...
From crecipe.com
BAKED CHICKEN WITH LIMA BEANS - ALL INFORMATION ABOUT ...
From therecipes.info
5-INGREDIENT BAKED BEAN SOUP RECIPE: A TASTY BEAN SOUP ...
From 30seconds.com
TUSCAN CHICKEN AND BEANS - PLAIN.RECIPES
From plain.recipes
TUSCAN KALE SOUP WITH WHITE BEANS AND LENTILS | FOODTALK
From foodtalkdaily.com
CROCK POT TUSCAN CHICKEN & BEANS - RED TRICYCLE
From tinybeans.com
TUSCAN BAKED CHICKEN AND BEANS | BAKED CHICKEN RECIPES ...
JOHN'S CHICKEN AND TUSCAN BEANS | LORRAINE
From itv.com
TUSCAN CHICKEN AND BEANS RECIPES
From tfrecipes.com
10 BEST TUSCAN CHICKEN CANNELLINI BEANS RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love