CHICKEN RECIPE WITH BEANS RECIPES

Name: Tuscan Chicken and Beans
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Europe, Italian
Ingredients: 1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces; 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary; 1/4 teaspoon salt; 1/4 teaspoon coarsely ground pepper; 1 cup reduced-sodium chicken broth; 2 tablespoons sun-dried tomatoes (not packed in oil), chopped; 1 can (15-1/2 ounces) cannellini beans, rinsed and drained

TUSCAN CHICKEN AND BEANS RECIPE: HOW TO MAKE IT

Tuscan Chicken and Beans Recipe: How to Make It image

Rosemary and beans make a nice rustic Italian meal in this flavorful dish. —Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 cup reduced-sodium chicken broth
2 tablespoons sun-dried tomatoes (not packed in oil), chopped
1 can (15-1/2 ounces) cannellini beans, rinsed and drained

Steps:

In a small bowl, combine the chicken, rosemary, salt and pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until browned., Stir in broth and tomatoes, scraping any brown bits from bottom of pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until chicken juices run clear. Add beans; heat through.

Nutrition Facts : Calories 216 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 517mg sodium, CarbohydrateContent 17g carbohydrate (1g sugars, FiberContent 4g fiber), ProteinContent 28g protein. Diabetic Exchanges 3 lean meat

MEXICAN PULLED CHICKEN & BEANS RECIPE - BBC GOOD FOOD

Mexican pulled chicken & beans recipe - BBC Good Food image

This budget-busting sharing platter of slow-cooked chipotle chicken is perfect for feeding a crowd - and won't break a student budget, either

Provided by Chelsie Collins

Categories Dinner, Lunch, Main course

Total Time 1 hours 40 minutes

Prep Time 20 minutes

Cook Time 1 hours 20 minutes

Yield 8

Number Of Ingredients 13

Ingredients

8 bone-in chicken thighs , skin removed
3 tbsp chipotle paste
2 garlic cloves , crushed
2 x 400g cans chopped tomatoes
1 large onion , finely sliced
2 x 400g cans black beans , drained
400g cans kidney beans , drained
handful parsley , coriander or mint, roughly chopped
small iceberg lettuce , shredded
½ cucumber , diced
drizzle of olive oil
large bag of tortilla chips , to serve
lime wedges, to serve

Steps:

Heat oven to 180C/160C fan/gas 4. Rub the chicken thighs with 2 tbsp of the chipotle paste. Put the rest in a medium bowl with the garlic, tomatoes, onion and some seasoning. Stir to combine, then tip into a large roasting tin. Sit the chicken thighs close together on top of the sauce. Cover with foil and bake for 1 hr.
Remove the roasting tin from the oven, add all the beans and stir into the tomato mixture around the chicken. Put back in the oven, uncovered, for 20 mins or until the chicken is tender and the beans are hot.
Meanwhile, mix the herbs, lettuce and cucumber with a drizzle of olive oil and set aside.
Shred the chicken using a knife and fork, and discard the bones. Mix the chicken through the sauce and beans. Serve with the salad, tortilla chips and lime wedges.

Nutrition Facts : Calories 251 calories, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 11 grams fiber, ProteinContent 21 grams protein, SodiumContent 1.2 milligram of sodium

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