CHICKEN AND KIDNEY BEAN RECIPE RECIPES

CHICKEN BREAST AND KIDNEY BEANS RECIPE - FOOD.COM

Chicken Breast and Kidney Beans Recipe - Food.com image

Make and share this Chicken Breast and Kidney Beans recipe from Food.com.

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 6 , 6 serving(s)

Number Of Ingredients 9

Ingredients

15 ounces kidney beans, drained and rinsed
1 garlic clove
1 medium onion
1 teaspoon italian seasoning
2 1/2 lbs skinless chicken breasts
8 ounces tomato sauce
1/4 cup vinegar (cider or white)
1 teaspoon sugar
salt and pepper (to taste)

Steps:

Dice tomatoes and crush the garlic.
Chop the chicken
In large pot or pan, cook chicken until almost done.
Add tomato sauce, vinegar, onion, garlic, seasoning, sugar, salt and pepper.
Simmer for about 30-40 minutes or until chicken is tender.
Add kidney beans and simmer for 5-10 more minutes.

Nutrition Facts : Calories 291.8, FatContent 2.9, SaturatedFatContent 0.7, CholesterolContent 110, SodiumContent 533.5, CarbohydrateContent 15.8, FiberContent 3.9, SugarContent 4.4, ProteinContent 48.2

ITALIAN CHICKEN SOUP (WITH KIDNEY BEANS) RECIPE - FOOD.COM

Italian Chicken Soup (With Kidney Beans) Recipe - Food.com image

Great way to warm up the tummy on a cold winter's night. Do not let the long list of ingredients scare you off - this is simple and so good. From Taste of Home, submitted by John Croce (Massachusetts). Serve with crusty Italian bread. My kids love this too.

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours

Yield 12-14 serving(s)

Number Of Ingredients 19

Ingredients

4 chicken breast halves (bone in)
1 onion, halved
1 carrot, quartered
3 stalks celery & leaves, chopped
2 (14 1/2 ounce) cans chicken broth
2 cups water
2 chicken bouillon cubes
2 bay leaves
1 (14 1/2 ounce) can diced tomatoes, undrained
6 -8 green onions, thinly sliced
1/2 cup chopped parsley
1/4 cup ketchup
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
2 garlic cloves, minced
1/2 teaspoon pepper
2 (15 1/2 ounce) cans kidney beans, rinsed and drained
1/4 cup romano cheese, grated

Steps:

In a 5 quart Dutch oven, combine the first eight ingredients and bring to a boil.
Reduce heat and simmer 1 1/2 hours.
Remove chicken to a platter to cool and strain the broth, discarding the vegetables and bay leaves.
Remove skin and bones from chicken and discard, cutting chicken into bite-size pieces - set aside.
Return broth to Dutch oven and add tomatoes, onions, parsley, ketchup, salt, rosemary, basil, garlic and pepper and bring to a boil.
Reduce heat and simmer 45 minutes, then add beans, cheese and chicken and allow to heat through.

Nutrition Facts : Calories 158, FatContent 4.6, SaturatedFatContent 1.7, CholesterolContent 20.5, SodiumContent 940.6, CarbohydrateContent 16.4, FiberContent 5.1, SugarContent 4.8, ProteinContent 12.8

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