Tuscan Chicken With White Beans Recipe - Cooking Index
Tuscan Chicken With White Beans Recipe - Cooking Index
| 1 cup | 237ml | Fresh fennel bulb - (abt 3/4 lb) (large) |
| 1 teaspoon | 5ml | Olive oil |
| 8 oz | 227g | Boneless skinless chicken thighs - cut 3/4" pieces |
| 1 teaspoon | 5ml | Dried rosemary - crushed |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 1 | No-salt-added stewed tomatoes - (14 1/2 oz), undrain | |
| 1 | Reduced-sodium chicken broth - (14 oz) | |
| 1 | Cannellini beans - (16 oz) - rinsed, drained | |
| Hot pepper sauce - (optional) |
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.
Sprinkle chicken with rosemary and pepper. Add to saucepan; cook and stir 2 minutes. Add tomatoes and chicken broth; bring to a boil. Cover and simmer 10 minutes.
Stir in beans; simmer, uncovered, 15 minutes or until chicken is cooked through and sauce thickens. Season to taste with hot sauce, if desired.
Ladle into shallow bowls; top with reserved fennel tops.
This recipe yields 4 servings.
Exchanges Per Serving: 1 Starch, 2 Meat.
Nutrition Facts: Calories 220; Calories from Fat 27%; Total Fat 7g; Saturated Fat 2g; Protein 16g; Carbohydrates 24g; Cholesterol 34mg; Sodium 321mg; Dietary Fiber 7g.
Source:
Diabetic Cooking at http://www.diabeticcooking.com
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