Chicken, White Bean, and Spinach Stew

Chicken, White Bean, and Spinach Stew
Photo by Amy Kalyn Sims


  • 3 ounces baby spinach leaves (3 packed cups), coarsely chopped
  • ¼ teaspoon black pepper
  • 2 cups shredded skinless, boneless rotisserie chicken breast
  • ½ cup water
  • 1 medium coarsely chopped onion
  • ¼ teaspoon salt
  • 1 tablespoon olive oil
  • + 5 more ingredients
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • 4 canned plum tomatoes, drained
    • 4 garlic cloves, minced
    • 2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
    • 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)

1. Heat oil in a medium saucepan over medium-high heat. Add onion; cook 5 minutes or until softened, stirring. Add garlic and thyme; cook 1 minute, stirring. Add beans, water, tomatoes, and broth. Increase heat to high until stew begins to bubble. Reduce heat; let simmer 5 minutes, breaking up to...

View full recipe at My Recipes


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