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Tuscan Chicken with White Beans
Source: dLife

Savory, Italian-style chicken and bean stew with tomatoes and fennel.

Prep Time: 15 minutes
Cook Time: 35 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 253.4
Total Carbs 23.6 g
Dietary Fiber 6.9 g
Sugars 3.2 g
Total Fat 7.2 g
Saturated Fat 2.0 g
Unsaturated Fat 0.5 g
Potassium 454.7 mg
Protein 23.1 g
Sodium 892.0 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  fennel bulb
1 tsp  olive oil
8 oz  boneless skinless chicken thighs
1 tsp  dried rosemary
0 1/2 tsp  black pepper
14 1/2 oz  canned unsalted diced tomatoes
14 1/2 oz  low sodium chicken broth
15 oz  canned cannellini beans
0.125 tsp  hot pepper sauce
  1. Cut off and mince 1/4 cup of feathery tops of fennel. Set aside.
  2. Cut fennel bulb into 1/2" pieces.
  3. In medium saucepan, heat oil over medium. Add chopped fennel bulb. Cook 5 minutes, stirring occasionally.
  4. Season chicken with rosemary and pepper. Add chicken to saucepan. Cooking 2 minutes, stirring frequently.
  5. Add tomatoes with juice and chicken broth to saucepan. Bring to boil, cover, reduce heat, and simmer 10 minutes.
  6. Add beans. Simmer, uncovered, 15 minutes or until chicken is cooked through and the sauce has thickened. If desired, season to taste with hot sauce.
  7. Ladle into four shallow bowls, top with reserved fennel tops and serve.

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