Monday, February 13, 2012

White bean stew

This stew started out as a vegetarian stew, but then I decided to add chicken. It could be made either way! I served this with homemade French bread.

  • 1 large (28oz) can of diced tomatoes, with liquid
  • 2 chicken breasts
  • 1 cup frozen peas
  • 1.5 cups elbow or other small pasta, uncooked
  • 2 cups precooked white Northern beans
  • 2 cups fresh baby spinach
  • 1 tsp garlic powder
  • 1 tsp Italian Seasoning
  • 3 cups vegetable or chicken stock
  1. Into a large pot, pour the diced tomatoes with liquid, vegetable stock, seasonings.
  2. Bring to a boil, then add the chicken and simmer for about 15 mins.
  3. Add frozen peas and bring back to a boil.
  4. Add pasta and cook according to package directions.
  5. Once everything is cooked, remove chicken and dice. Put chicken back into stew.
  6. Mix baby spinach and white beans (mine were still warm from precooking in the slow cooker. If they're cold, you'll want to add them in and cook a little longer, until warmed through) into hot stew.
  7. Enjoy with fresh bread!

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