Chicken, White Bean, and Spinach Stew |
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Prep Time: 5 Minutes Cook Time: 13 Minutes |
Ready In: 18 Minutes Servings: 1 |
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Andrea's wine pick: The earthy beans and cheesy pitas need the balance of a rustic red, like the spicy Sierra Cantabria Crianza Rioja from Spain ($16.75). Ingredients:
1 tablespoon olive oil |
1 medium coarsely chopped onion |
4 garlic cloves, minced |
1 tablespoon chopped fresh thyme (or 1 teaspoon dried) |
2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained |
1/2 cup water |
4 canned plum tomatoes, drained |
1 (14-ounce) can fat-free, less-sodium chicken broth |
3 ounces baby spinach leaves (3 packed cups), coarsely chopped |
2 cups shredded skinless, boneless rotisserie chicken breast |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Heat oil in a medium saucepan over medium-high heat. Add onion; cook 5 minutes or until softened, stirring. Add garlic and thyme; cook 1 minute, stirring. Add beans, water, tomatoes, and broth. Increase heat to high until stew begins to bubble. Reduce heat; let simmer 5 minutes, breaking up tomatoes with a spoon. Add more water, if needed.
2. Add spinach, stirring until wilted. Add chicken; cook 2 minutes. Season with salt and pepper.
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