Tuscan Chicken Stew

Made this for Karri after hip surgery

Yield: 4 servings ( Serving Size: 1 cup )
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  • 1/2 teaspoon(s) Dried rosemary
  • 1/2 teaspoon(s) Salt
  • 1/4 teaspoon(s) Black pepper
  • 1 pound(s) Skinned, boned chicken breast, cut into 1 in pieces
  • 2 teaspoon(s) Olive oil
  • 2 teaspoon(s) Bottled minced garlic
  • 1/2 cup(s) FAt-free, less-sodium chicken broth
  • 1 can(s) 15.5 oz cannellini beans Rinsed & drained
  • 1 bottle(s) 7 oz roasted red bell pepper Drained & cut into 1/2 in pieces
  • 3 1/2 cup(s) Torn spinach


  1. 1. Combine first 4 ingredients; toss well.
  2. 2. Heat oil in large skillet over med-high heat. Add chicken mixture; sauté 3 mins. Add garlic; sauté 1 min. Add broth, beans, & peppers; bring to boil.
  3. 3. Reduce heat; simmer 10 mins or until chicken is done.
  4. 4. Stir in spinach; simmer 1 min.
September 2011

This recipe is a personal recipe added by Adrienne5280 and has not been tested or endorsed by MyRecipes.

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