How To Make Tuscan Vegetable Chicken Stew
Keep warm on cold winter nights with this hearty chicken stew, packed with tender veggies, and simmered in a rich sauce, for a belly-filling dinner meal!
Serves:
Ingredients
- 1tbspoil
- 3tbspbutter
- 1medium onion,diced
- 2garlic cloves,minced
- 3cupscarrots,chopped
- 3cupscelery,chopped
- 1large zucchini,chopped
- 1sweet red bell pepper,chopped
- ¼cupflour
- 4cupschicken broth
- 1tbspItalian seasoning
- ½tspred pepper flakes,crushed, optional
- 19ozcannellini beans,(1 can), drained and rinsed
- 28oztomatoes,(1 can), diced, undrained
- 1cupchicken breast,diced, cooked
- 1cupfresh spinach leaves,chopped
- 2tbspcider vinegar
- salt and pepper,to taste
- fresh parsley
- parmesan cheese
Instructions
-
In a large pot over medium high heat, add the butter and olive oil. Add in the onion, garlic, carrots, and celery and saute for about 4 to 5 minutes, until tender and fragrant.
-
Stir in the zucchini and red pepper, then cook for another 2 minutes until slightly softened. Sprinkle in the flour to create a roux and cook for another 1 minute.
-
Slowly add 1 cup of the chicken broth while continuously stirring until it starts to thicken and comes together. Then, slowly pour in the remaining chicken broth.
-
Stir in the Italian seasoning, red pepper flakes, beans and entire can of tomatoes.
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Bring to a boil, stirring frequently. Add the chicken and reduce heat to low and simmer uncovered for 25 to 30 minutes.
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Stir in the spinach and cider vinegar, then cook for an additional 3 to 4 minutes or until everything is heated through. Season with salt and pepper to taste.
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Serve hot with fresh parsley and parmesan cheese, and enjoy!
Nutrition
- Calories:Â 606.02kcal
- Fat:Â 15.28g
- Saturated Fat:Â 5.74g
- Trans Fat:Â 0.28g
- Monounsaturated Fat:Â 5.52g
- Polyunsaturated Fat:Â 2.65g
- Carbohydrates:Â 83.85g
- Fiber:Â 20.38g
- Sugar:Â 14.89g
- Protein:Â 37.31g
- Cholesterol:Â 44.17mg
- Sodium:Â 1531.37mg
- Calcium:Â 328.95mg
- Potassium:Â 2834.53mg
- Iron:Â 12.38mg
- Vitamin A: 734.16µg
- Vitamin C:Â 70.76mg
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