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I love comfort food, but not all of the calories that come with it! I like to have at least a few recipes on hand that give me that warm, cozy, comforting feeling when it’s cold outside, but that are also pretty healthy. This Chicken & Bean Stew is a healthy, simple meal and can be made quickly even on a busy weeknight. It can be ready to eat in about 45 minutes and goes great with a nice big salad.
Simple Chicken & Bean Stew
Ingredients
- 1 onion, chopped finely
- 1 Tbsp. Extra Virgin Olive Oil
- 1/3 cup any Italian dressing
- 1 1/2 lbs. boneless skinless chicken breasts, cut into small pieces
- 2 cloves garlic, minced finely
- 1 (14 oz.) can diced tomatoes, drained
- 1 (28 oz.) can crushed tomatoes
- 1/2 Tbsp. dried basil leaves
- 2 (15 oz.) cans navy beans, rinsed well and drained
- 1 cup shredded Mozzarella Cheese
- 1 tsp. salt
- 1/2 tsp. pepper
Instructions
- Saute the onions in dressing and Extra Virgin Olive Oil in a skillet until softened.
- Add the chicken, garlic, salt and pepper and cook until the chicken is no longer pink.
- Stir in the crushed and diced tomatoes and basil and simmer for about 10 minutes or until the chicken is cooked.
- Add the beans and let simmer 5 minutes until heated through.
- Top with Mozzarella Cheese & serve with a salad.
- Serves 4-6.
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*This recipe is adapted from Kraft Foods
