White Bean-Chicken Skillet |
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Prep Time: 10 Minutes Cook Time: 43 Minutes |
Ready In: 53 Minutes Servings: 6 |
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Inspired by the classic French cassoulet, white bean stew, this version is cooked in a large skillet rather than baked in a Dutch oven. Ingredients:
2 teaspoons olive oil |
1 (14-ounce) package low-fat smoked sausage (such as healthy choice), sliced |
1 1/4 pounds skinless, boneless chicken breasts, cut into 1-inch pieces |
1 cup sliced carrot (about 2) |
1 cup chopped celery (about 2 stalks) |
1 cup chopped onion (about 1 medium) |
1 tablespoon bottled minced garlic |
1 (8-ounce) package presliced mushrooms |
2 (15.5-ounce) cans cannellini beans, rinsed and drained |
2 (14.5-ounce) cans diced tomatoes, undrained |
1/3 cup fat-free, less-sodium chicken broth |
1 1/4 teaspoons dried thyme |
1 bay leaf |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add sausage; cook 3 minutes or until browned, stirring occasionally. Add chicken; cook an additional 6 minutes or until chicken is done. Remove from pan; set aside.
2. Add carrot and next 3 ingredients to pan; sauté 3 minutes. Add mushrooms, and sauté 4 minutes or until tender. Add reserved sausage mixture, cannellini beans, and remaining ingredients. Bring mixture to a boil; cover, reduce heat, and simmer 25 minutes. Discard bay leaf.
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