Name: Tuscan Vegetable Chicken Stew Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 1 tbsp oil; 3 tbsp butter; 1 medium diced onion; 2 cloves minced garlic; 3 cups chopped carrots; 3 cups chopped celery; 1 large chopped zucchini; 1 chopped sweet red bell pepper; ¼ cup flour; 4 cups chicken broth; 1 tbsp Italian Seasoning; ½ tsp optional crushed red pepper flakes; 19 oz drained and rinsed cannellini beans; 28 oz undrained diced tomatoes; 1 cup diced cooked chicken breast; 1 cup chopped fresh spinach leaves; 2 tbsp cider vinegar; to taste salt and pepper; Fresh Parsley; parmesan cheese

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!

Preparation: 10 minutes

Cooking: 45 minutes

Total: 55 minutes

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.
Bring to a boil, stirring frequently. Add the chicken and reduce heat to low and simmer uncovered for 25 to 30 minutes.
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.
Serve hot with fresh parsley and parmesan cheese, and enjoy!

Nutrition

Calories: 606.02kcal
Fat: 15.28g
Saturated Fat: 5.74g
Trans Fat: 0.28g
Monounsaturated Fat: 5.52g
Polyunsaturated Fat: 2.65g
Carbohydrates: 83.85g
Fiber: 20.38g
Sugar: 14.89g
Protein: 37.31g
Cholesterol: 44.17mg
Sodium: 1531.37mg
Calcium: 328.95mg
Potassium: 2834.53mg
Iron: 12.38mg
Vitamin A: 734.16µg
Vitamin C: 70.76mg

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