Tuscan Chicken Stew

Tuscan Chicken Stew

  • Prep Time: 10 mins
  • Total Time: 25 mins
  • Servings: 4
  • About This Recipe

    “Quck and lots of taste, from Cooking light. Serve over or with drop biscuits.”


  • 1lbboneless skinless chicken breast, cut into 1 inch pieces
  • 1/2 teaspoondried rosemary, crushed
  • 2teaspoonsolive oil
  • 2teaspoonssmashed garlic
  • 1/2 cupreduced-sodium fat-free chicken broth
  • 1 (15 1/2 ounce) cans cannellini beans, rinsed and drained( or other white beans)
  • 1 (7ounce) bottles roasted red bell peppers, drained and cut into 1/2 inch pieces
  • 3 1/2 cupstorn spinach
  • Directions

  • Combine chicken, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, toss well.
  • Heat oil in a large non stick frypan over medium high heat.
  • Add chicken mixture, saute for 3 minutes.
  • Add garlic, saute 1 minute.
  • Add broth, beans, and bell peppers, bring to a boil.
  • Cover, reduce heat, simmer 10 minutes or until chicken is done.
  • Stir in spinach, simmer 1 minute.
  • Reviews

  • “This smelled so good while it was cooking, I could hardly wait to get it on my plate!I took Leah K.’s advice and added some cornstarch, and I used less spinach.Overall, a very tasty dish!”

  • “A really easy,quick,and delicious dinner. I added some cornstarch to thicken the sauce a bit, and served it with steamed rice.Yet another winning recipe from the kitchen of Mirjam Dorn.”

  • “This was such good soup! I love soup with spinach. I came down with a terrible cold today, so decided to make soup instead of the other chicken dish I was going to make. So far, it’s been the only up side to having a cold. I had to put noodles in it so the kids would eat it, and I left out the beans because I don’t like beans at all. Thank you for a great soup recipe!”

  • “Thanks for this delicious stew that’s become part of our regular rotation!The key to the flavour is in the rosemary and garlic – we substitute a tablespoon of fresh rosemary for the teaspoon of dried rosemary called for in the recipe.We also make it more nutritious by adding a can of chopped tomatoes and substituting double kale for the spinach (I also prefer the texture of kale to spinach in soups and stews).Because we’re trying to reduce our meat consumption, we also use half the amount of organic, locally raised chicken.When we want to make it heartier, we add more beans and/or potatoes.”

  • “This was delicious!We used some leftover chicken breast, along with chicken thighs, and loaded up the stew with kale and lots of additional chicken broth.We also added red pepper flakes to add “sparkle” to the dish.We accompanied it with toasted, sliced french bread topped with European butter and a good red wine – it was perfect for a cold, snowy night.Thanks for posting this, Derf!”

  • “What a delicious, healthy meal.I did use 1 cup of broth, and next time I probably will add a sprinkle of crushed red pepper.I served it over rice and it was a wonderfully quick supper.”

  • “This is a recipe that we make often in my home. It’s quick, healthy, and good.”

  • “This is a very, very good healthy chicken dish. To perk it up I did add some hot pepper flakes and, of course, more garlic.To make it more stewlike I thickened it a little. When asparagus is in season I would add it too. A nice change from the heavier chicken type stews.Thanks for submitting.”

  • “I really loved the chicken and the flavors for this recipe. I do agree that a little more garlic or something to flavor it up a little, but even my husband loved the chicken flavor and he dislikes chicken normally. Thanks for the recipe will try it again.”

  • “This recipe sounded so good, smelled wonderful when cooking but I felt it was really lacking in flavor.I do believe with more rosemary & garlic it could taste great! “

  • “My, but this was delicious! I used kale instead of spinach (more tradition in Tuscan cooking), and I used about 1 cup broth instead of 1/2 cup as it seemed a little dry. It didn’t make very much, but it was just enough for my husband, our toddler, and me (so long as we aren’t ravenous or wanting leftovers!). I think I didn’t use quite enough chicken breast (I used 2 boneless skinless halves out of a bagful). Next time I think I’ll try 3. Also, since kale requires more cooking than spinach, I added it after 2-3 minutes instead of after 10 and stirred it around a couple of times while it all cooked. The kale was excellent in it–I don’t think I’d like the flavor of spinach nearly as well. Overall, it was absolutely delicous; we all loved it (even Mr. Fussypants the 2-year old ate some!). I served it with ciabatta bread and some cheeses, which made for a nice, rustic supper.”

  • “Excellent meal on a cold night.We made the recipe just as it is written and were surprised to find it tasted so good.Just out of sheer luck, we had opened a bottle of 2002 Castello Gabbiano Chianti and it had herby notes that accented the rosemary in the chicken as we ate.We closed the meal with a lemon sorbet and lingered, satisfied that we had enjoyed a healthy, tasty and robust meal.Thanks for the recipe; it’s a keeper.”

  • “Hearty, rustic, very good.Recommend some crunchy crust bread to accompany this.I served it in bowls with big spoons – everyone enjoyed.Perfect on a chilly night.”