Saturday, March 23, 2013

McCormick Tuscan Chicken Stew

This was a first for us this week, and we really enjoyed it!  It smells good AND tastes good!

McCormick Tuscan Chicken Stew
    • 1/2 teaspoon fennel seed
    • 1 teaspoon basil leaves
    • 1 teaspoon minced garlic
    • 1 teaspoon crushed rosemary
    • 1/2 teaspoon oregano leaves
    • 1/2 teaspoon fresh coarse ground black pepper
    • 2 tablespoons olive oil
    • 1 1/2 lbs chicken breasts, cut into 1 inch cubes
    • 1 medium onion, cut into 1/2inch thick wedges
    • 15 ounces cannellini beans
    • 14 1/2 ounces diced tomatoes, undrained
    • 1/4 cup red wine or 1/4 cup water
    • 1 teaspoon salt
    • 6 ounces baby spinach
  1. heat oil in large skillet on med-high heat. add chicken; cook and stir 10 minutes or until browned. remove chicken from skillet. add onion and fennel seed; cook and sir on medium heat 5 minutes or until tender.
  2. stir in beans, tomatoes, red wine, remaining spices, and salt. bring to boil, sirring frequently. reduce heat to low; cover and simmer 5 minutes. return chicken to skillet.
  3. stir in spinach. cover. cook 5 minutes longer or until spinach is wilted

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