 Chicken & White Bean Stew
Makes 6 servings
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Image © Publications International, Ltd.
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Chicken & White Bean Stew
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Ingredients
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1
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tablespoon olive oil
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2
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medium carrots, sliced (about 2 cups)
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1
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medium onion, thinly sliced
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2
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cloves garlic, finely chopped
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1
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tablespoon balsamic vinegar
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1
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pound boneless, skinless chicken breast halves or thighs, cut into chunks
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1
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jar (1 pound 10 ounces) RAGÚ® Old World Style® Pasta Sauce
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2
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cans (15 ounces each) cannellini or white kidney beans, rinsed and drained
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Pinch crushed red pepper flakes (optional)
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1. In 12-inch skillet, heat olive oil over medium heat and cook carrots, onion and garlic, stirring occasionally, 5 minutes or until vegetables are tender. Stir in vinegar and cook 1 minute. Remove vegetables; set aside.
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2. In same skillet, thoroughly brown chicken over medium-high heat. Return vegetables to skillet. Stir in Ragú Old World Style Pasta Sauce, beans and red pepper flakes. Bring to a boil over high heat. Reduce heat to medium and simmer covered, stirring occasionally, 15 minutes or until chicken is thoroughly cooked. Garnish, if desired, with fresh parsley and serve with toasted Italian bread.
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© Unilever
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Printed
from fbnr.com
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