Tuscan Vegetable Chicken Stew - so comforting and full of hearty vegetables, white beans and chicken.
Dinner, Main Course
1sweet red bell pepperchopped
½teaspooncrushed red pepper flakesoptional
119 oz. can cannellini beans, drained and rinsed
128 oz. can diced tomatoes, undrained
1cupdiced cooked chicken breastI used rotisserie
1cupfresh spinach leaveschopped
salt and pepper to taste
In a large pot over medium high heat, add the butter and olive oil. Add in the onion, garlic, carrots, and celery and saute for about 4-5 minutes, until tender and fragrant. Stir in the zucchini and red pepper and cook for another 2 minutes until slightly softened. Sprinkle in the flour to create a roux and cook for another minute. Slowly add 1 cup of the chicken broth while continuously stirring until it starts to thicken and comes together. Then slowly pour in the remaining chicken broth.
Stir in the Italian seasoning, red pepper flakes, beans and entire can of tomatoes.
Bring to a boil, stirring frequently. Add the chicken and reduce heat to low and simmer uncovered for 25-30 minutes.
Stir in the spinach and cider vinegar and cook for an additional 3-4 minutes or until everything is heated through.
Season with salt and pepper to taste and serve hot with fresh parsley and parmesan cheese, if desired.
Tuscan Vegetable Chicken Stew
Amount Per Serving
Calories 186Calories from Fat 90
% Daily Value*
Saturated Fat 4g20%
Vitamin A 12312IU246%
Vitamin C 51mg62%
* Percent Daily Values are based on a 2000 calorie diet.