[personal profile] amelialandyn
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
Bertolli Olive Oil Extra Virgin$6.49Thru 12/25
1/2 cup carrot or diced red bell pepper1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters
Chicken Breasts Boneless Skinless1 lb For $1.99Thru 12/13
1 large clove garlic, minced5 cups reduced-sodium chicken broth
Kitchen Basics Stock Natural Chicken2 For $5.00Thru 12/25
1 1/2 teaspoons dried marjoram6 ounces baby spinach, coarsely chopped
1 15-ounce can cannellini beans or great northern beans, rinsed1/4 cup grated Parmesan cheese
1/3 cup lightly packed fresh basil leavesFreshly ground pepper to taste3/4 cup plain or herbed multigrain croutons for garnish (optional)

Preparation:
Active
30 m
Ready In
30 m
Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes. With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors. Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary. Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired.

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Healthy Foods& Cooking by( Amelia Landyn Forskolin

December 2016

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