This recipe is great for this busy Spring season… ready in less than 30 minutes! It uses both chicken and navy beans for protein; that’s the reason for the smaller chicken portions (only 3 ounces per serving). Because of it’s wonderful flavor, you might even catch your family licking their bowls for the last drops of its delicious broth.
Savory Chicken, Vegetable & Navy Bean Stew (serves 6)
1 tablespoon olive oil
6, 3 ounce chicken breasts (boneless/skinless)
1 medium sweet onion, finely diced
2 red bell peppers, finely diced
2 garlic cloves, minced
2 zucchini, finely diced
14 ounce petite diced tomatoes
1 ¾ cups vegetable stock
1/3 cup dry white wine
14 ounce Navy beans, rinsed and drained
1 tablespoon fresh basil, chopped
Salt and freshly ground pepper
Heat oil in a large, deep skillet. Salt and pepper chicken and cook in pan for 2 minutes on each side until browned.
Add onions to pan and cook until softened. Add garlic, pepper, and zucchini and continue to cook for 2-3 minutes.
Stir in tomatoes, stock and wine. Simmer for 15-20 minutes until sauce is thickened and chicken is cooked through.
Add beans and basil, stir to heat through. Salt and pepper, to taste.
Serve In soup bowls with crusty bread. Enjoy!!