Rosemary Chicken With Spinach Beans Recipes

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ROSEMARY CHICKEN WITH SPINACH & BEANS



Rosemary Chicken with Spinach & Beans image

With two young boys constantly on-the-go, I'm always looking for ways to simplify meals. This recipe uses just one skillet, making it a cinch to prepare dinner for a hungry family in half an hour. -Sara Richardson, Littleton, Colorado

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 can (14-1/2 ounces) stewed tomatoes
4 boneless skinless chicken breast halves (6 ounces each)
2 teaspoons dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
4 teaspoons olive oil, divided
1 package (6 ounces) fresh baby spinach
2 garlic cloves, minced
1 can (15 ounces) cannellini beans, rinsed and drained

Steps:

  • Drain tomatoes, reserving juice; coarsely chop tomatoes. Pound chicken with a meat mallet to 1/4-in. thickness. Rub with rosemary, salt and pepper. In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; cook 5-6 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium-high heat. Add spinach and garlic; cook and stir 2-3 minutes or until spinach is wilted. Stir in beans, tomatoes and reserved juice; heat through. Serve with chicken.

Nutrition Facts : Calories 348 calories, Fat 9g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 729mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 6g fiber), Protein 41g protein. Diabetic Exchanges

BALSAMIC CHICKEN WITH WHITE BEANS AND SPINACH



Balsamic Chicken with White Beans and Spinach image

This amazing skillet dish brings the flavors of Tuscany right into your own home. Ready in just 35 minutes, it's simple and delicious.

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
1 1/4 pounds skinless, boneless chicken breast halves
3 cloves garlic, minced
1/3 cup balsamic vinegar
1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
1 can (about 15 ounces) white kidney beans (cannellini), rinsed and drained
1 bag (about 7 ounces) fresh baby spinach

Steps:

  • Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
  • Reduce the heat to medium. Add the garlic to the skillet and cook and stir for 1 minute. Stir in the vinegar and cook, scraping up the browned bits from the bottom of the pan.
  • Stir the soup and beans in the skillet and heat to a boil. Stir in the spinach. Return the chicken to the skillet. Reduce the heat to medium. Cover and cook until the chicken is cooked through and the spinach is wilted.

ROSEMARY CHICKEN WITH WHITE BEANS



Rosemary Chicken with White Beans image

"With a full-time job and active 5-year-old, I'm known as the "Crock-Pot Queen" in my family," laughs Sharon Johannes in Ashley, Illinois. "I use my slow cookers at least twice a week...sometimes have two or three going at once with different dishes. I've made this recipe for years and, after making a few tweaks, it's become a treasured favorite."

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 6 servings.

Number Of Ingredients 9

6 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon canola oil
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 cup sliced fresh carrots
1/2 cup sliced celery
2/3 cup Italian salad dressing
2 teaspoons dried rosemary, crushed
1/2 teaspoon salt
1 teaspoon pepper

Steps:

  • In a large skillet, brown chicken in oil in batches on both sides. Place the beans, carrots and celery in a 5-qt. slow cooker; top with chicken. , Combine the salad dressing, rosemary, salt and pepper; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 170°.

Nutrition Facts : Calories 218 calories, Fat 13g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 846mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 5g fiber), Protein 10g protein.

ROSEMARY CHICKEN



Rosemary Chicken image

Chicken breasts baked with rosemary, olive oil, onion and seasoning. So simple, so sophisticated. Yum.

Provided by Judith Armstrong

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 teaspoon seasoning salt
1 ½ teaspoons salt free Cajun seasoning
1 teaspoon fresh rosemary
1 onion, finely diced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.

Nutrition Facts : Calories 201.8 calories, Carbohydrate 3.6 g, Cholesterol 68.4 mg, Fat 8.3 g, Fiber 0.5 g, Protein 27.6 g, SaturatedFat 1.3 g, Sodium 307.4 mg, Sugar 1.2 g

TUSCAN CHICKEN WITH SPINACH AND BEANS



Tuscan Chicken With Spinach and Beans image

You'll love the rich Mediterranean flavors in this dish, and the way your kitchen smells while its cooking. It's simpler to prepare than it looks, and it works well even for weeknights. This is in heavy rotation at our house. Adapted from Cooking Light.

Provided by Man with a Pan

Categories     Chicken Breast

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 lbs chicken pieces (legs and thighs work best)
1/2 teaspoon kosher salt or 1/2 teaspoon sea salt, divided
1/2 teaspoon ground black pepper
3 slices bacon, coarsely diced
1 medium onion, chopped
2 cups fresh spinach, torn
1/2 teaspoon fresh rosemary (or 1 tsp dried)
1 (14 1/2 ounce) can diced tomatoes
2 (15 ounce) cans cannellini beans, rinsed and drained

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Season chicken with 1/4 teaspoon salt and pepper.
  • Cook bacon in dutch oven until crisp; remove from pan; retain drippings in pan.
  • Cook chicken pieces in drippings, 2 minutes each side until lightly browned. Remove from pan and set aside.
  • Add onion and remaining 1/4 teaspoon salt to pan; cook 5 minutes until onions are softened.
  • Stir in bacon, spinach, rosemary, tomatoes, and beans; remove from heat.
  • Arrange chicken on top of spinach mixture; bake uncovered for 40 minutes.
  • To serve, spoon spinach mixture onto a plate; top with chicken.

Nutrition Facts : Calories 684.9, Fat 35.5, SaturatedFat 10.2, Cholesterol 159.3, Sodium 1060.4, Carbohydrate 38.2, Fiber 13.4, Sugar 7.9, Protein 52

ROASTED ROSEMARY CHICKEN AND VEGETABLES



Roasted Rosemary Chicken And Vegetables image

Chicken and vegetables roasted with a rosemary, balsamic vinegar marinade.

Provided by Sandy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 11

⅓ cup olive oil
⅓ cup balsamic vinegar
1 tablespoon dried rosemary
½ teaspoon crushed red pepper flakes
1 clove garlic, minced
4 skinless, boneless chicken breasts
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small red onion, quartered
3 carrots, cut into 1 inch pieces
1 eggplant, cut into 1/2 inch cubes

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with aluminum foil, and coat with cooking spray.
  • In a large bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes, and garlic. Place chicken in the bowl, and marinate 5 minutes. Transfer to a baking dish, reserving marinade in the bowl.
  • Place green bell pepper, red bell pepper, red onion, carrots, and eggplant in the marinade, and toss to coat. Arrange in a single layer on the prepared cookie sheet.
  • Place the chicken and vegetables in the preheated oven. Bake chicken for 20 minutes, or until juices run clear. Bake the vegetables for 35 minutes, or until the edges of the vegetables brown.

Nutrition Facts : Calories 380.9 calories, Carbohydrate 21 g, Cholesterol 67.2 mg, Fat 21.6 g, Fiber 7.7 g, Protein 27.3 g, SaturatedFat 3.4 g, Sodium 101.7 mg, Sugar 11 g

CHICKEN WITH WHITE BEANS AND ROSEMARY



Chicken with White Beans and Rosemary image

This economical and hearty one-pot meal is perfect for chilly evenings.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 45m

Number Of Ingredients 6

1 whole chicken (31/2 to 4 pounds), cut into 10 pieces
Salt and pepper
1 large yellow onion, thinly sliced
1 can (6 ounces) tomato paste
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
1 sprig rosemary

Steps:

  • Preheat oven to 375 degrees. Pat chicken dry with paper towels and season with salt and pepper. In a large heavy pot, place chicken skin side down and cook over medium until pieces release easily from pot and are browned, about 10 minutes. Flip and cook until browned, 5 minutes. Transfer to a plate.
  • Add onion to pot and cook until softened, about 3 minutes. Add tomato paste and cook, stirring, until fragrant and dark red, about 4 minutes. Stir in 2 cups water, beans, and rosemary; season with salt and pepper. Bring to a rapid simmer. Return chicken to pot, skin side up. Transfer to oven and bake until chicken is cooked through and liquid is slightly reduced, about 20 minutes.

Nutrition Facts : Calories 632 g, Fat 23 g, Fiber 11 g, Protein 62 g, SaturatedFat 6 g

ROSEMARY CHICKEN AND SPINACH PASTA



Rosemary Chicken and Spinach Pasta image

It's 25 minutes to delicious with our tempting and aromatic Rosemary Chicken and Spinach Pasta made with pasta, rosemary, baby spinach and chicken.

Provided by Inspired Taste

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 6

1 box (16 oz) cavatappi pasta
3 tablespoons olive oil
4 sprigs fresh rosemary
2 to 3 cups chopped cooked chicken
3 cups fresh baby spinach leaves
Salt and freshly ground pepper to taste

Steps:

  • Cook and drain pasta as directed on package.
  • Meanwhile, in large skillet or Dutch oven, heat oil and rosemary over low heat at least 15 minutes. Remove and discard rosemary. Add chicken to skillet; cook over medium heat 2 to 3 minutes until warm.
  • Add cooked pasta and spinach; toss. Cook 2 to 3 minutes or until spinach begins to wilt. Season with salt and pepper.

Nutrition Facts : ServingSize 1 Serving

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