Classico(R) Chicken and White Bean Stew |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This slow cooked stew recipe is similar to a Southwestern white chili. The refrigerated Classico® Light Creamy Alfredo pasta sauce gives it a creamy texture. Ingredients:
2 pounds skinless, boneless chicken thighs |
2 teaspoons ground cumin |
1/8 teaspoon ground black pepper |
1 tablespoon olive oil |
20 ounces refrigerated classico® light creamy alfredo pasta sauce |
1 (15 ounce) can white kidney beans (cannellini), rinsed and drained |
1 cup reduced sodium chicken broth |
1/2 cup chopped red onion |
1 (4 ounce) can diced green chile peppers |
4 cloves garlic, minced |
1/4 cup shredded sharp cheddar cheese or monterey jack cheese (optional) |
fresh parsley leaves (optional) |
Directions:
1. Cut chicken into 1-inch pieces. Sprinkle chicken with cumin and pepper. In a large skillet, cook chicken, half at a time, in hot oil over medium heat until brown. Place chicken in a 3-1/2- or 4-quart slow cooker. Stir in Classico® Light Creamy Alfredo pasta sauce, beans, broth, onion, chile peppers, and garlic.
2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If desired, sprinkle each serving with cheese and parsley.
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