Chicken with Baby Spinach & White Beans
I found this recipe on Brummel & Brown's website. It was fantastic, and a one-pot healthy meal. We loved it, and it's going in my regular rotation. I did change things a bit for what I had on hand, and will add more spinach the next time I make it.
Servings: 4
Ingredients
- 2 lbs boneless chicken breasts halved
- 1 tsp dried thyme
- 1/4 tsp ground pepper
- 1/2 tsp kosher salt
- 2 T Brummel & Brown spread or butter or margarine
- 1 medium onion chopped fine
- 3 tsp minced garlic
- 1 1/2 cups vegetable broth or chicken broth
- 1/4 cup dry white wine I used Pinot Grigio. Can also use water.
- 19 oz. can of cannellini beans or white kidney beans
- 6 oz baby spinach leaves
- If you have leftovers the next night here's another easy meal:
- Simply cut up the chicken adding everything to the pan. Pour in 3/4 cup of vegetable broth, add another 6 oz baby spinach and 2 cups of cooked bowtie pasta.
- If you will be serving 4 both nights you may want to double the recipe.
Instructions
- Cut chicken breasts in half and season with thyme, salt, and pepper.
- Melt 1 1/2 T of Brummel & Brown spread in pan over medium heat and brown chicken, turning once, approximately 6 minutes. Remove chicken from pan.
- Melt other 1/2 T of spread in pan.
- Add onion and saute until soft, about 6 minutes.
- Add garlic and saute 30 seconds.
- Add broth and wine and bring to boil over high heat.
- Reduce heat to low and return chicken to pan, simmering on low, covered, for about 5 minutes, or until chicken is done.
- Stir in beans and spinach.
- Cook until beans are hot and spinach is wilted, 4 or 5 minutes.
- Serve hot.
- The next night, simply cut up the chicken, and add everything to the pan. Add 3/4 cup of vegetable broth, another 6 oz baby spinach, and 2 cups of cooked bowtie pasta. Another easy meal!