TUSCAN VEGETABLE CHICKEN STEW
Tuscan Vegetable Chicken Stew - so comforting and full of hearty vegetables, white beans and chicken.
Provided by Kelly Kwok
Categories Dinner Main Course
Time 55m
Number Of Ingredients 20
Steps:
- In a large pot over medium high heat, add the butter and olive oil. Add in the onion, garlic, carrots, and celery and saute for about 4-5 minutes, until tender and fragrant. Stir in the zucchini and red pepper and cook for another 2 minutes until slightly softened. Sprinkle in the flour to create a roux and cook for another minute. Slowly add 1 cup of the chicken broth while continuously stirring until it starts to thicken and comes together. Then slowly pour in the remaining chicken broth.
- Stir in the Italian seasoning, red pepper flakes, beans and entire can of tomatoes.
- Bring to a boil, stirring frequently. Add the chicken and reduce heat to low and simmer uncovered for 25-30 minutes.
- Stir in the spinach and cider vinegar and cook for an additional 3-4 minutes or until everything is heated through.
- Season with salt and pepper to taste and serve hot with fresh parsley and parmesan cheese, if desired.
Nutrition Facts : Calories 186 kcal, Carbohydrate 17 g, Protein 9 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 31 mg, Sodium 749 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
TUSCAN CHICKEN BREASTS AND VEGETABLES SHEET-PAN DINNER
This fresh, easy and complete chicken-and-veggies dinner comes together quickly and delivers on delicious Italian flavor - all in one pan.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
- In large bowl, mix oil, vinegar, garlic, Italian seasoning and salt. Pour 2 tablespoons of the mixture into medium bowl; add chicken, and toss to coat. Cover and refrigerate. Add tomatoes, zucchini, bell pepper, onion and beans to remaining mixture in large bowl; toss. Pour vegetable mixture in pan. Roast 15 minutes.
- Add chicken to pan with vegetables. Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and vegetables are tender. Top with Parmesan cheese and basil leaves.
Nutrition Facts : Calories 610, Carbohydrate 36 g, Cholesterol 135 mg, Fat 4, Fiber 9 g, Protein 61 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 8 g, TransFat 0 g
TUSCAN ROASTED CHICKEN AND VEGETABLES
Steps:
- Preheat the oven to 375 degrees F.
- Cut the tomatoes lengthwise into quarters and remove the seeds. Trim the zucchini and cut it in half crosswise and then cut each piece in half lengthwise once if the piece is thin and twice if it is thicker, so that the pieces are relatively uniform.
- Remove the outermost layer of the fennel bulb and discard. Cut the bulb in half so that each half retains part of the stem end. Cut each half into 8 thin wedges so each wedge is held together by a little piece of stem.
- Put the vegetables into a large baking pan. Toss them with 2 tablespoons oil and 1/4 teaspoon of salt. Arrange the chicken pieces in the pan with the vegetables.
- In a small bowl combine 1 tablespoon of oil, 1/2 teaspoon of salt, the garlic, lemon zest and lemon juice. Rub the mixture into the chicken in the pan. Season with a few turns of pepper.
- Roast in the oven for 30 minutes, then give the vegetables a stir and add the rosemary. Cook for about 20 to 30 minutes more until the chicken is done and the vegetable are tender and beginning to brown.
- Yield: 4 servings (A serving is one piece of chicken and 1 1/2 cups of vegetables)
TUSCAN CHICKEN AND VEGETABLES
Treat your crew to a skillet meal inspired by the warm and sunny flavors of the Mediterranean. With notes of oregano, sun-dried tomato and lemon, McCormick® ONE Seasoning Mix brings chicken, beans, tomatoes and spinach to life in just 20 minutes.Recipe courtesy of McCormick
Categories Entrees
Time 19m59S
Yield 6
Number Of Ingredients 6
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 8 minutes or until browned and cooked through. Remove chicken from skillet.
- Stir in tomatoes, beans and Seasoning Mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 3 minutes.
- Return chicken to skillet. Stir in spinach; cook 2 minutes or just until spinach is wilted.
- Test Kitchen Tips:•Try any variety of diced tomatoes, such as fire-roasted, petite or no salt added•Substitute 1 1/2 cups cut-up fresh, frozen or canned (drained) vegetables for the beans•Try chopped kale (about 4 to 5 cups) in place of the spinach
Nutrition Facts : ServingSize 1 serving, Calories 341 calories, Sugar 2 g, Fat 17 g, Carbohydrate 30 g, Cholesterol 31 mg, Fiber 6 g, Protein 18 g, SaturatedFat 3 g, Sodium 446 mg
ITALIAN CHICKEN AND VEGETABLE SKILLET
Steps:
- 1. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 6 minutes or until golden brown.
- 2. Stir in vegetables, Italian seasoning and seasoned salt. Cook and stir 5 minutes or until vegetables are tender-crisp. Add tomatoes; cook and stir 1 to 2 minutes or until tomatoes are slightly softened and chicken is cooked through.
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