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Tuscan Chicken Stew PDF Print E-mail
(3 votes, average 4.67 out of 5)
Thursday, 03 November 2011 00:00

Printable Recipe

2 tablespoons oil from a jar of oil packed sun-dried tomatoes
1 lb boneless, skinless chicken breasts, cut into 1" cubes
2 (16 oz) cans white beans, rinsed and drained (I used Great Northern beans)
½ cup oil packed sun-dried tomatoes, chopped
2 cups chicken broth
3 tablespoons tomato paste
½ teaspoon salt
¼ pepper
2-3 teaspoons chopped fresh rosemary

Heat oil in a large skillet over medium heat.  Add chicken and stir-fry for 2 minutes.
Reduce heat to medium.  Add remaining ingredients to pan and stir to combine.  Simmer for 15-20 minutes or until sauce has thickened and reduced and chicken is cooked through.

Serves 4

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