Chicken Fagioli Stew
Course
Main Dish
Cuisine
American
,
Italian
Servings
2-3
Servings
2-3
Ingredients
340
grams
chicken thighs, boneless, skinless
1/8
cup
Kraft Sun-dried Tomato & Oregano dressing
1
medium
onion,chopped
2
cloves
garlic, minced
1/2
cup EACH
celery & carrot cut into 1/4″ pieces
2
medium
potatoes, peeled & cut into 1″ cubes
1 1/2
cups
chicken broth
1
tsp
fresh basil ‘paste’
This is in a tube in the fresh vegetable area at the grocery store
4
pieces
sun-dried tomatoes softened in boiling water for 10 minutes, finely chopped
540
ml
cannellini beans (white kidney beans), drained & rinsed
Instructions
Cut chicken thighs into quarters; combine with dressing in a small bowl. Marinate while preparing vegetables.
In a medium skillet, saute onion & garlic for 2 minutes. Add chicken with dressing; saute another 5 minutes.
Add celery, carrot, potato, broth, basil & tomato. Reduce heat; simmer, covered for 25-30 minutes until vegetables are tender. Stir in drained cannellini beans & simmer gently until beans are heated. Serve