Chicken & White Bean Stew

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Chicken & White Bean Stew

Chicken & White Bean Stew
2 strips bacon
1 tbsp. extra virgin olive oil
1 large onion peeled and chopped
2 cloves garlic minced
1 lb. chicken breasts, cubed in 1/2-inch boneless, skinless, cut into bite-size pieces
2 medium carrots peeled and sliced
2 stalks celery chopped
3 (15- oz.) cans small white bean drained
1 (10.5- oz.) can chicken broth
1 tbsp. fresh rosemary chopped
1/2 tbsp. fresh sage chopped
pepper to taste Freshly ground
Parmesan cheese Fresh shaved
Prep time: 10 minutes
Cook time: 45 minutes

Cook bacon in a large stockpot over medium heat
until crisp; remove bacon and drain all but 1 tbsp.
grease. Add olive oil to pot. Stir in onions; cook for
5 minutes or until onions are starting to brown.
Add garlic, chicken, carrots and celery; cook and
stir for 10 minutes more or until chicken is cooked
through. Stir in beans and broth; cover and
simmer for 15 minutes.

Remove cover and simmer for 15 minutes more.
Crumble bacon into pot and stir in rosemary and
sage. Season with pepper and serve with
Parmesan shavings.

Makes 6 servings.
Nutritional Information:
325 calories, 33 g protein, 9 g fat, 40 g carbohydrate, 12 g fiber, 50 mg cholesterol, 1200 mg sodium


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