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Tuscan Chicken With White Beans
Ingredients:
1 large fresh fennel bulb - (abt 3/4 lb)
1 teaspoon olive oil
8 ounces boneless skinless chicken thighs cut 3/4 pieces
1 teaspoon dried rosemary crushed
1/2 teaspoon freshly-ground black pepper
1 can no-salt-added stewed tomatoes (14 1/2 oz), undrained
1 can reduced-sodium chicken broth - (14 oz)
1 can cannellini beans - (16 oz) rinsed, drained
Hot pepper sauce (optional)
Yield:
4 Servings
Method:
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 chicken with rosemary and pepper. Add to saucepan; cook and stir 2 minutes. Add tomatoes and chicken broth; bring to a boil. Cover and simmer 10 minutes.
Stir in beans; simmer, uncovered, 15 minutes or until chicken is cooked through and sauce thickens. Season to taste with hot sauce, if desired.
Ladle into shallow bowls; top with reserved fennel tops.
This recipe yields 4 servings.
Exchanges Per Serving: 1 Starch, 2 Meat.
Nutrition Facts: Calories 220; Calories from Fat 27%; Total Fat 7g; Saturated Fat 2g; Protein 16g; Carbohydrates 24g; Cholesterol 34mg; Sodium 321mg; Dietary Fiber 7g.