Chicken, Spinach and White Bean Stew
When you need a healthy “go-to” dinner that can be on the table in about 45 minutes, try this delicious “one pot” chicken stew. This MPM "Dinner in a Flash" is full of protein and fiber and extremely kid-friendly too!
Ingredients
- 2 teaspoons olive oil or use an oil sprayer like the “Misto”
- 1 large onion chopped
- 2 carrots peeled and chopped
- 3 cloves garlic minced
- 1 14 ounce can diced tomatoes (or about 4 plum tomatoes), chopped
- 1 15 ounce can low sodium white kidney or cannellini beans, rinsed and drained
- 16 ounces low sodium chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Cayenne to taste
- 1 pound cooked boneless skinless chicken chopped
- 4 cups fresh spinach or 1 package frozen spinach, defrosted
Instructions
- In a medium stockpot, heat olive oil over medium-high setting until hot. Sauté onions, carrots and garlic in olive oil for 5 minutes or until crisp-tender and lightly browned.*
- Stir in remaining ingredients except chicken and spinach. Cover; bring to a boil. Reduce heat to medium-low; simmer for 20 minutes or until vegetables are tender.
- Stir in chicken; simmer for 5 minutes or until chicken is heated through. Add spinach, stirring until wilted. Taste; adjust seasonings as desired.
*Sautéing the vegetables does enhance the flavor. If short on time, simply skip this step, adding the vegetables to the pot all at once.
Notes
Make Ahead and Storage Tips: this stew may be prepared up to 3 days ahead. Cover and refrigerate. Reheat over medium-low setting for 5 minutes or until hot. Stew may be frozen for up to 4 months.
Feel free to add more veggies if desired. Like a bit of spice? Turn up the heat as little or as much as you like with the addition of chopped jalapenos or chipotle peppers. For a thicker or thinner stew, adjust the quantity of chicken broth as needed. Red kidney, navy, garbanzos (chickpeas) or pinto beans work well too.
A quick and easy soup you may like is Old-Fashioned Veggie Soup.
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