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Tuscan Chicken and Beans

4 boneless skinless chicken breasts, 1.5 lbs.
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 16 oz. can navy or cannellini beans, rinsed and drained
1 14.5 oz. can diced Italian seasoned tomatoes, with basil and oregano
2 tsp. dried basil
1 tsp. dried thyme
1/4 tsp. garlic powder
1/4 teaspoon salt
1 cup chicken broth, for stove top option

Cut each chicken breast into thirds, diagonally.

STOVE TOP METHOD
Heat 2 Tblsp. olive oil in a large nonstick skillet. Sprinkle chicken pieces with seasonings
and sauté, just to brown each side. Add peppers, beans, tomatoes, and broth. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. Uncover and simmer until chicken is done
and vegetables are tender, about 10 more minutes.

CROCK POT METHOD
Place all ingredients into your slow-cooker. Cover. Cook for 7-8 hours on low.

Serve with tortilla chips or crusty rolls and a salad.

Terri's notes:
~ For more of a soup, cut chicken into smaller pieces and add the entire can of broth.
Can't go wrong anyway you prepare or serve this one!
 

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