This quick stew is a good standby for me during the week. I usually have all of the ingredients on hand and it makes a healthy and filling meal.
- 1 red pepper, diced
- 1 tsp. olive oil
- 2 c. cooked, shredded chicken
- 1 (16 oz.) can white beans, rinsed and drained
- 10 oz. baby spinach leaves
Cook the red pepper in the olive oil in a medium skillet until tender, but not browned. Add the chicken and beans and cook until heated through. Add the spinach leaves and remove from the heat. Mix to incorporate; season to taste. Serve in bowls with fresh bread.
- Yields: 4 servings
- Preparation Time: 15 minutes
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