Sunday, January 17, 2016

Tuscan Chicken with Spinach and White Beans

Chicken, spinach and white beans come together to create a hearty, comforting one-dish meal that everyone in your family will love.  Serve with crusty bread and a glass of red wine.  A perfect way to warm up on a cold winter day.
recipe developed for Chef's Joy
photography by Paul Gelsobello Studio
Food Stylist: Cathy Paukner
Prop Stylist: Heather Bean

Prep Time: 15 minutes
Cook Time: 30 minutes
Makes: 4 servings

1 can Chef’s Joy Butter Flavor Non-Stick Cooking Spray
6 slices bacon, cut into 1-inch pieces
1 lb. boneless, skinless chicken thighs
1/2 tsp. dried thyme leaves, crushed
1/4 tsp. salt
1/8 tsp. ground black pepper
1 small onion, sliced
2 cloves garlic, sliced
1/2 cup dry white wine or water
1 can (14 oz.) diced tomatoes
1 can (15 oz.) cannellini or white kidney beans, rinsed and drained
1 package (7 oz.) baby spinach leaves


Spray 12-inch skillet with Chef's Joy spray.  Cook bacon over medium heat 6 minutes or until crisp; remove.  Season chicken with thyme, salt and pepper.  In same skillet, over medium heat, brown chicken 6 to 8 minutes.   Remove chicken from skillet; set aside.

Add onion and cook 2 minutes, stirring occasionally. Add garlic and cook 30 seconds. Add wine and bring to a boil over high heat, stirring to scrape up brown bits from bottom of skillet. Stir in tomatoes and chicken and reduce heat to low. Simmer covered, 15 minutes. Stir in bacon, beans and spinach. Simmer uncovered, stirring occasionally, 5 minutes or until chicken is cooked through. 

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