Chicken and White Bean Stew

This hearty stew is a great way to use convenience items like canned beans, bottled roasted peppers and prewashed spinach. It's a great mid-week pick-me-up.
  • Cooking spray
  • 1 red onion, cut into thin wedges
  • 1 small zucchini, cut into chunks
  • 3 cloves garlic, minced
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 can white kidney beans, rinsed and drained
  • 4 citrus-grilled chicken breast halves, shredded
  • 1 bottle roasted red peppers (7oz.), drained and sliced into bite-sized pieces
  • 4 c. spinach, torn

Heat a large skillet over medium heat. Coat it with cooking spray and add the onion, zucchini, garlic, salt and pepper. Saute until the vegetables are crisp-tender. Add the beans and chicken and mix to combine. Add the red peppers and spinach and cover the skillet with a lid. Cook for 1 minute and remove the lid. Mix the stew to evenly distribute the ingredients. Serve immediately with crusty bread.

  • Yields: 4-6 servings
  • Preparation Time: 15 minutes
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