Tuscan Chicken with White Beans

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of. "Tuscan Chicken with White Beans." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/tuscan-chicken-with-white-beans-recipe.htm> 04 December 2008.

Cook Time: 35 minutes

Prep Time: 15 minutes

Yield: Makes 4 servings

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This hearty Italian stew will take the chill out of any blustery day. Fresh fennel adds a sweet and slightly licorice flavor to the savory rosemary-scented broth and beans provide fiber.

Ingredients: 1
large fennel bulb (about 3/4 pound)

1
teaspoon olive oil

1
teaspoon dried rosemary

1/2
teaspoon black pepper

1/2
pound boneless skinless chicken thighs, cut into 3/4-inch pieces

1
can (14-1/2 ounces) no-salt-added stewed tomatoes

1
can (about 14 ounces) fat-free reduced-sodium chicken broth

1
can (15 ounces) cannellini beans, rinsed and drained

Hot pepper sauce (optional)

Preparation:

Cut off and reserve 1/4 cup chopped feathery fennel tops. Chop bulb into 1/2-inch pieces. Heat oil in large saucepan over medium heat. Add chopped fennel bulb; cook 5 minutes, stirring occasionally.

Sprinkle rosemary and pepper over chicken; add to saucepan. Cook and stir 2 minutes. Add tomatoes with juice and broth; bring to a boil. Cover; simmer 10 minutes. Stir in beans; simmer, uncovered, 15 minutes or until chicken is cooked through and sauce thickens. Season to taste with hot pepper sauce. Ladle into 4 shallow bowls; top with reserved fennel tops.

Nutritional Information:

Serving Size: 1-1/2 cups soup
Fiber	7 g
Carbohydrate	24 g
Cholesterol	34 mg
Saturated Fat	2 g
Total Fat	6 g
Calories from Fat	25 %
Calories	215
Protein	17 g
Sodium	321 mg

Dietary Exchange:

Meat	2
Vegetable	1-1/2
Starch	1

This recipe appears in: Italian

Consumer Guide:

Tuscan Chicken with White Beans