Tuscan Chicken & White Bean Stew
A hearty Italian stew.
3 cubes chicken bouillon
2 cups cooked, diced chicken thighs
2 tbsps fresh rosemary
1 tsp olive oil
4 cloves garlic
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onion
2 <span class="measurestring" title="pepper, large (3-3/4" long, 3" dia)">large</span> yellow bell peppers
8 fl oz dry white wine
6 <span class="measurestring" title="cup (8 fl oz)">cups</span> water
28 oz canned tomatoes
16 oz great northern beans
Soak beans overnight in water.
Put beans, water, cooked chicken and bouillon in large pot, bring to boil, lower heat and simmer until beans are soft about 1 1/2 hours.
Slice fennel bulb, onions and peppers in strips.
Heat 1 teaspoon of olive oil in a large pan and cook vegetables and crushed garlic cloves until crisp tender.
Add vegetables, can of tomatoes, white wine and chopped fresh rosemary to pan with beans and chicken.
Heat to boiling, decrease heat and simmer 20 minutes. Salt and pepper to taste.
in 1 serving of Tuscan Chicken & White Bean Stew.
, 55% carbs, 27% protein.
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