TUSCAN CHICKEN AND BEANS

TUSCAN CHICKEN AND BEANS
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  • CourseSoups
TUSCAN CHICKEN AND BEANS
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseSoups
Ingredients
  • 4 boneless skinless chicken breasts 1.5 lbs.
  • 1 yellow bell pepper chopped
  • 1 red bell pepper chopped
  • 1 16 oz. can navy or cannellini beans rinsed and drained
  • 1 14.5 oz. can diced Italian seasoned tomatoes with basil and oregano
  • 2 tsp. dried Basil
  • 1 tsp. dried thyme
  • 1/4 tsp. garlic powder
  • 1/4 teaspoon salt
  • 1 cup chicken broth for stove top option
Instructions
  1. Cut each chicken breast into thirds, diagonally.
  2. STOVE TOP METHOD
  3. Heat 2 Tblsp. olive oil in a large nonstick skillet. Sprinkle chicken pieces with seasonings
  4. and sauté, just to brown each side. Add peppers, beans, tomatoes, and broth. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. Uncover and simmer until chicken is done
  5. and vegetables are tender, about 10 more minutes.
  6. CROCK POT METHOD
  7. Place all ingredients into your slow-cooker. Cover. Cook for 7-8 hours on low.
  8. Serve with tortilla chips or crusty rolls and a salad.
Terri's Notes

~ For more of a soup, cut chicken into smaller pieces and add the entire can of broth.
Can't go wrong anyway you prepare or serve this one!

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