Tuscan Chicken and White Beans

Well hello there! We’re still alive and kicking over here!! I’m heading into the 3rd trimester this week and getting bigger by the day. It’s amazing how fast pregnancy flies when you have a 2 year old to chase around! Throw in that mix a busy job, and the holidays and you’ve got 1 tired mama! We’ve been existing on mostly staple (read: easy) meals, but I had a wild hair to cook tonight and I’m glad I did!

I saw this recipe in the October issue of Cooking Light and knew that I had to try it! I adjusted it slightly as I had no desire to cut up my own chicken. I also used a bit more spinach than called for and quite honestly, it could have used even more! This was a delicious, hearty, and truly comforting meal! My husband couldn’t stop raving. For a minute, I thought it was because he was tired of eating tacos 🙂 but then I tasted and realized what the ooh and aah was about! Try this one out – you won’t be disappointed!

PS: You could just use all breasts, but you need them to be bone-in to maintain the moisture. Don’t be afraid of the bone!!

Tuscan Chicken and White Beans

Adapted from Cooking Light Magazine
Yield: 4 hearty servings

1 cut up chicken (about 4 lbs)
kosher salt
freshly ground black pepper
3 thick slices bacon
1 cup chopped onion
5 ounces baby spinach
1/2 teaspoon chopped fresh rosemary
2 (16-ounce) cans cannellini or other white beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained

1. Preheat oven to 350°.

2. Season chicken pieces with 1/4 teaspoon salt and pepper. Cook bacon in a large ovenproof pan (I used my big Le Creuset dish) over medium-high heat until crisp. Remove bacon from pan; crumble and set aside, leaving drippings in pan. Add chicken pieces to reserved drippings in pan; cook for 3-4 minutes on each side or until browned. Remove chicken from pan; set aside.

3. Add onion and 1/8 teaspoon salt to pan; reduce heat to medium, and cook 5 minutes or until onion begins to brown. Stir in bacon, spinach, rosemary, beans, and tomatoes; remove from heat. Arrange chicken pieces on top; bake, uncovered, at 350° for 50 minutes.

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