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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is adapted from one of Rachel Ray's 30-minute meals. I changed a few things around to make it my own. Ingredients:
1 lb. boneless, skinless chicken breasts, cut into bite size pieces |
2 medium carrots, diced small |
2 ribs of celery, diced small |
1 large yellow onion, diced |
1 zucchini, diced |
3 cloves garlic, minced |
1 (16 oz.) can light red kidney beans, drained |
1 (28 oz.) can crushed tomatoes |
1-2 c. chicken broth (enough to reach desired thickness) |
hand full flat leaf parsley (italian parsley), minced |
1 tsp. dried thyme |
1 tsp. dried rosemary |
1 tsp. dried marjoram |
1 tsp. dried sage |
fresh ground black pepper to taste |
Directions:
1. Bring a 6-8 qt. pot up to medium-high heat.
2. Add a little olive oil, and chicken, and brown chicken.
3. Add carrots, celery, and onion and cook until vegetables begin to soften.
4. Reduce heat to medium and add zucchini and garlic, and cook until zucchini is tender.
5. Add the rest of the ingredients and bring to a boil.
6. Cover, reduce heat and simmer for at least 20 minutes.
7. Note: This should be very thick.
8. I like to serve this with sweet corn bread. Not very French, but tasty.
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