Tuscan Chicken with White Beans


Tuscan Chicken with White Beans Photo
Tuscan Chicken with White Beans

Cook Time 35 minutes
Prep Time 15 minutes

YIELD Makes 4 servings

This hearty Italian stew will take the chill out of any blustery day. Fresh fennel adds a sweet and slightly licorice flavor to the savory rosemary-scented broth and beans provide fiber.


1 large fennel bulb (about 3/4 pound)
1 teaspoon olive oil
1 teaspoon dried rosemary
1/2 teaspoon black pepper
1/2 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
1 can (14-1/2 ounces) no-salt-added stewed tomatoes
1 can (about 14 ounces) fat-free reduced-sodium chicken broth
1 can (15 ounces) cannellini beans, rinsed and drained
Hot pepper sauce (optional)


  1. Cut off and reserve 1/4 cup chopped feathery fennel tops. Chop bulb into 1/2-inch pieces. Heat oil in large saucepan over medium heat. Add chopped fennel bulb; cook 5 minutes, stirring occasionally.
  2. Sprinkle rosemary and pepper over chicken; add to saucepan. Cook and stir 2 minutes. Add tomatoes with juice and broth; bring to a boil. Cover; simmer 10 minutes. Stir in beans; simmer, uncovered, 15 minutes or until chicken is cooked through and sauce thickens. Season to taste with hot pepper sauce. Ladle into 4 shallow bowls; top with reserved fennel tops.
This recipe appears in: Italian
Serving Size: 1-1/2 cups soup
Fiber 7 g
Carbohydrate 24 g
Cholesterol 34 mg
Saturated Fat 2 g
Total Fat 6 g
Calories from Fat 25 %
Calories 215
Protein 17 g
Sodium 321 mg
Meat 2
Vegetable 1-1/2
Starch 1
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