Creamy Tuscan Chicken, Mushrooms and Cannellini |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I got this recipe from a Bush's Beans e-mail. It's good as it is, but I like it best with spinach or broccoli added. Ingredients:
2 tablespoons olive oil |
1 lb boneless skinless chicken breast, cut into 1-inch pieces |
1 (3 1/2 ounce) can sliced mushrooms |
1 (10 3/4 ounce) can mushroom soup |
1/2 cup chicken broth |
1 cup milk |
1 teaspoon garlic powder |
1 (15 1/2 ounce) can bush's cannellini beans or 1 (15 1/2 ounce) can great northern beans, drained |
4 ounces cream cheese, softened |
white pepper or black pepper |
1/4 cup shredded parmesan cheese |
Directions:
1. Heat oil in a 10-inch skillet over medium-high heat. Add chicken breast pieces; brown slightly. Stir in mushrooms; cook 2 minutes. Transfer mixture to a plate.
2. Add soup, broth, milk, garlic powder and beans to skillet; simmer for 2 minutes. Stir in cream cheese and season with pepper to taste.
3. Return mushrooms, chicken (and any juices) to the skillet. Cook 15 minutes.
4. Serve topped with cheese.
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