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. boneless, skinless chicken breasts, cut into bite-size pieces
2 medium carrots, peeled and sliced
2 stalks celery, chopped
3 (15- oz.) cans small white beans, drained
1 (10.5- oz.) can chicken broth
1 tbsp. chopped fresh rosemary
1/2 tbsp. chopped fresh sage
Freshly ground pepper to taste
Fresh shaved Parmesan cheese

Prep: 10 minutes, Cook: 45 minutes, Serves: 6

1. 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.

2. 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.

3. Crumble bacon into pot and stir in rosemary and sage. Season with pepper and serve with Parmesan shavings.

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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