Tuscan Style Chicken With Italian Sautéed Beans Recipes
TUSCAN CHICKEN AND BEANS
Rosemary and beans make a nice rustic Italian meal in this flavorful dish. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the chicken, rosemary, salt and pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until browned., Stir in broth and tomatoes, scraping any brown bits from bottom of pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until chicken juices run clear. Add beans; heat through.
Nutrition Facts : Calories 216 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 517mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
TUSCAN CHICKEN WITH WHITE BEANS AND KALE
A Tuscan chicken recipe to make right now! Combine pantry ingredients to make this hearty Italian stew with white beans, tender braised boneless chicken thighs, kale and tomato sauce.
Provided by Karen Tedesco
Categories Chicken
Time 40m
Number Of Ingredients 11
Steps:
- Pat the chicken dry with a paper towel. Season evenly on both sides with salt and pepper.
- Put 2 tablespoons of the olive oil in a large, deep skillet (12-inches) and place over medium-high heat. When the oil starts to shimmer, add the chicken and cook without disturbing 6-8 minutes, or until it takes on a golden-brown color.
- Flip the chicken over and add the onion and garlic to the pan, stirring to coat with the pan juices. Cook 2 or 3 minutes, until the onion softens.
- Add the sauce, beans, rosemary and 1/2 teaspoon salt to the pan, scraping up any browned bits from the bottom of the pan. Cover and reduce the heat to medium-low. Cook 10 minutes.
- Uncover the pan and continue to simmer 10 more minutes to thicken the sauce.
- Drizzle the bread with olive oil and cut into 1/2-inch cubes.
- Remove the chicken from the heat and stir in the kale until it wilts. Serve in shallow bowls topped with some of the bread and sprinkled with the cheese.
Nutrition Facts : Calories 647 kcal, Carbohydrate 87 g, Protein 49 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 146 mg, Sodium 1699 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving
TUSCAN BEAN, CHICKEN, AND ITALIAN SAUSAGE SOUP
Tasty Italian soup that's quick and easy to make.
Provided by DomesticGoddess
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
- Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more.
- Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.
Nutrition Facts : Calories 358.9 calories, Carbohydrate 40.8 g, Cholesterol 26 mg, Fat 11.7 g, Fiber 9 g, Protein 20.2 g, SaturatedFat 3.9 g, Sodium 1315.3 mg, Sugar 5 g
TUSCAN CHICKEN POT PIE
Comfort food Tuscan style, this chicken pot pie is made with onions, kale, and cannellini beans.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a deep, round baking dish.
- Melt the butter in a large saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the minced garlic and cook for one minute. Sprinkle the flour into the saucepan; cook and stir until mixture darkens slightly, about 2 minutes. Whisk in the Swanson® Unsalted Chicken Stock. Bring to a simmer over medium-high heat; reduce heat to medium. Cook and stir until mixture thickens, about 3 minutes.
- Stir in baby kale; cook until wilted. Add the cannellini beans, chicken, and plum tomatoes; stir. Season with oregano, basil, salt and pepper to taste. Pour mixture into prepared baking dish.
- Place pie crust on top of the chicken mixture. Tuck under or trim edges that extend over the sides. Make several slits in the crust with the tip of a sharp knife to allow steam to escape.
- Bake in preheat oven until crust has browned and mixture is bubbly, about 30 minutes.
Nutrition Facts : Calories 585.1 calories, Carbohydrate 49.2 g, Cholesterol 69.9 mg, Fat 30.4 g, Fiber 7.8 g, Protein 28.4 g, SaturatedFat 9.9 g, Sodium 652.6 mg, Sugar 2.2 g
TUSCAN-STYLE CHICKEN
This is another variation of Tuscan-Style Chicken. I found it on a recipe card at my Publix supermarket.
Provided by TasteTester
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat large saute pan on medium-high for 2 minutes. Season both sides of chicken with salt and pepper.
- Place oil in pan; swirl to coat. Arrange chicken in pan and cook 3-4 minutes on one side or until lightly browned.
- Turn chicken and add remaining ingredients to pan (except cheese). Cover and cook 4-5 minutes or until internal temperature of chicken reaches 165 degrees. Meanwhile, slice mozzarella thinly.
- Remove pan from heat. Top chicken with cheese slices; cover and let stand 2-3 minutes or until cheese melts. Serve.
TUSCAN CHICKEN LIVERS
Steps:
- Wash chicken livers under cold running water. Dry well, and season with salt and pepper. Dust chicken livers with flour; set aside.
- In a large nonstick saute pan, combine olive oil, onion, sage, chopped garlic, red-pepper flakes, capers, and anchovies. Cook over medium heat, stirring frequently, for 3 minutes. Add chicken livers, one piece at a time. Cook, covered, until evenly browned, about 3 minutes on each side. Add Vin Santo, scraping the brown bits from the bottom of the saute pan. Cook until the wine has reduced by half, 2 to 3 minutes. Stir in tomato, and cook, stirring occasionally, about 6 minutes. (The dish should be slightly soupy. If it starts to become dry, add a little water.) Remove the saute pan from the heat, and stir in parsley.
- Rub the toasts with the whole garlic clove. Drizzle with olive oil, and season with black pepper. Spoon the livers over the toasts, and serve immediately.
TUSCAN CHICKEN WITH WARM BEAN SALAD
Steps:
- Arrange chicken in 12x9x2-inch baking dish. Mince 5 garlic cloves; mix in 1 teaspoon salt. Rub garlic mixture into chicken. Mix lemon juice, 2 tablespoons oil, 2 tablespoons rosemary, lemon peel and sugar in small bowl. Pour over chicken. Season with pepper. Cover; chill up to 3 hours.
- Preheat oven to 350°F. Place cannellini in large skillet. Chop remaining 4 garlic cloves and mix into cannellini with 2 tablespoons oil and 1 tablespoon rosemary. Season with salt and pepper.
- Uncover chicken and bake until cooked through but still juicy, basting occasionally, about 40 minutes. Remove from oven. Preheat broiler. Broil chicken until just brown, about 4 minutes.
- Meanwhile, stir bean salad over medium heat until heated through, about 8 minutes. Spoon salad onto platter. Top with chicken and pan juices.
ROASTED TUSCAN CHICKEN DINNER
When an Italian friend shared many years ago that she often added Italian sausages to her pan of baked chicken, I had to give it a try! The sausages give the chicken an amazing flavor. Over the years, I've turned it into a one-dish meal by adding potatoes, onions and peppers, and it has become a family favorite that I often use for holidays, spur of the moment company and Sunday dinners. -Teri Lindquist, Gurnee, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. Place potatoes in a shallow roasting pan; drizzle with 1 tablespoon oil and toss to coat. Rub chicken and sausage with 1 tablespoon oil; arrange over potatoes. , In a large bowl, toss onion and peppers with remaining oil; spoon over chicken and sausage. Sprinkle with seasonings., Bake, uncovered, until a meat thermometer inserted into chicken reads 170°-175° and potatoes are tender, 1-1/4 to 1-1/2 hours.
Nutrition Facts : Fat 44 g fat (13 g saturated fat), Cholesterol 149 mg cholesterol, Sodium 1,181 mg sodium, Carbohydrate 26 g carbohydrate, Fiber 4 g fiber, Protein 43 g protein.
TUSCAN-STYLE CHICKEN WITH ITALIAN SAUTéED BEANS RECIPE
Provided by know1der
Number Of Ingredients 20
Steps:
- Chicken Slice cheese. Season both sides of chicken with salt and pepper. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add chicken; cook 3-4 minutes on one side or until golden. Turn chicken, add remaining ingredients (except cheese) and cover; cook 4-5 minutes or until chicken is 165°F. Remove pan from heat. Top chicken with cheese and cover; let stand 2-3 minutes to melt cheese. Serve. Italian beans Cut peppers into 1/4-inch slices. Stack basil leaves and roll tightly; slice thinly into fine ribbons. Preheat large sauté pan on medium 2-3 minutes. Place oil in pan, then add garlic, peppers, and remaining ingredients (except basil); cook and stir 8-10 minutes or until beans are thoroughly heated. Stir in basil and reduce heat to low; cook 1-2 more minutes or until fragrant. Serve.
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