2 (15-oz.) cans unsalted cannellini beans, rinsed and drained
1 (15-oz.) can unsalted diced tomatoes, drained
1 tablespoon unsalted tomato paste
Est. added sugars 0g
How to Make It
Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/2 teaspoon salt and pepper. Add chicken to pan; cook 4 minutes on each side (chicken will not be cooked through). Remove chicken from pan.
Add onion, carrot, thyme, and garlic to pan; sauté 5 minutes. Add wine; cook 2 minutes. Add kale; cook 3 minutes or until wilted. Stir in remaining 1/4 teaspoon salt, stock, and remaining ingredients; bring to a simmer. Add chicken; cover, reduce heat, and simmer 4 minutes or until done.
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Nice one pan meal as advertised; I used boneless skinless thighs and cooked them a little longer. I also used herbs de province along with the fresh thyme. Not sure why directions call for draining the juice off the diced tomatoes, esp when they also call for a cup of chicken broth-I just poured the juice into a measuring cup and added the broth to make a full cup. Served with crusty bread and wine. Might dress it up a little next time with mushrooms or add a little red pepper flakes.
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