I suppose you could call this a kind of chicken minestrone, but whatever you call it, it has great
Italian flavor and fills the house with a wonderful aroma while it's cooking.
2 boneless skinless chicken breasts, cut in 11/2-inch (3.8 cm) pieces
19 ounces (530 g) no-salt-added cannellini beans, drained and rinsed
15 ounces (425 g) no-salt-added kidney beans, drained and rinsed
1 can (14 ounces, or 400 g) no-salt-added diced tomatoes, undrained
1 cup (100 g) chopped celery
1 cup (130 g) sliced carrots
1 teaspoon minced garlic
1 cup (235 ml) water
1/2 cup (120 ml) dry red wine
3 tablespoons (48 g) no-salt-added tomato paste
1 tablespoon (1 3 g) sugar
11/4 teaspoons Italian seasoning
Combine chicken, cannellini beans, kidney beans, tomatoes, celery, carrots, and garlic in slow
cooker. Mix well. In medium bowl, thoroughly combine all remaining ingredients. Pour over chicken
and vegetables and mix well. Cover and cook on low 5 to 6 hours or on high 3 hours.
Yield: 4 servings
Per serving: 431 9 water; 412 calories (3% from fat, 31 % from protein, 65% from carb); 31 9 protein; 2 9
total fat; 0 9 saturated fat; 0 9 monounsaturated fat; 1 9 polyunsaturated fat; 66 9 carb; 22 9 fiber; 9 9
sugar; 498 mg phosphorus; 208 mg calcium; 8 mg iron; 101 mg sodium; 1544 mg potassium; 5830 IU
vitamin A; 2 mg ATE vitamin E; 18 mg vitamin C; 21 mg cholesterol
Tags:
chicken