Chicken With White Bean and Vegetable Simmer

Chicken With White Bean and Vegetable Simmer
Staff Writer
Chicken With White Bean and Vegetable Simmer
Campbell's Kitchen
Chicken With White Bean and Vegetable Simmer

Whip up this chicken dinner in just about 30 minutes. Condensed soup creates a tasty base for a quick-cooking vegetable stew, and seared chicken rounds out the dish. Dietician and Food Network star Ellie Krieger teamed up with Campbell’s to create this heart-healthy recipe.

4
Servings
67
Calories Per Serving
Deliver Ingredients

Ingredients

  • pieces thin-cut boneless skinless chicken breast (about 1 ¼ pounds total)
  • ¼  Teaspoon  salt
  • ¼  Teaspoon  freshly ground black pepper
  • 2  Tablespoons  olive oil
  • small onion, chopped
  • large carrot, peeled and finely diced
  • large zucchini, diced
  • cloves garlic, minced
  • ½  Teaspoon  dried thyme
  • 10 3/4-ounce can Campbells Healthy Requests Condensed Tomato Soup
  • 15.5-ounce can no salt added white beans, such as cannellini, drained and rinsed
  • 2  Teaspoons  fresh lemon juice
  • ½  Cup  basil leaves, sliced into ribbons

Directions

Sprinkle the chicken with the salt and pepper.

Heat one tablespoon oil in a large skillet over medium-high heat, add half the chicken, and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining 2 pieces of chicken.

Add the remaining tablespoon of oil to the pan, reduce the heat to medium, then add the onion and cook until it is soft and translucent, about 3 minutes. Add the carrot, zucchini, garlic, and thyme and cook, stirring, until the carrots are firm-tender, 5 minutes. Stir in the soup, along with ¼ cup water. Add the beans and bring to a boil. Reduce the heat to low and cook, covered, stirring occasionally, until the vegetables are tender, about 8 minutes. Stir in the lemon juice.

To serve, spoon the bean-vegetable mixture onto serving plates and top with a piece of chicken. Garnish with fresh basil.

Nutritional Facts

Total Fat
8g
11%
Saturated Fat
6g
25%
Sodium, Na
1mg
0%
Water
2g
0%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

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