Best Mccormick Tuscan Chicken Stew Recipes

Tender Tuscan Chicken Stew image

Provided by justcallmetoni

Categories Stew

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

8 skinless chicken thighs
1 1/2 teaspoons olive oil
1 yellow onion, thinly sliced
2 red peppers, thinly sliced
2 garlic cloves, minced
1 (28 ounce) can peeled tomatoes
2/3 cup dry white wine
1 teaspoon dried oregano or 1 large fresh oregano sprig, chopped
1 (14 1/2 ounce) can cannellini beans, drained and rinsed
salt and pepper
4 sprigs oregano (optional)

Steps:

Heat the oil in a non-stick skillet until hot, not smoking. Saute the chicken in the oil until brown. Remove chicken from the pan and reserve. Add the onions and peppers to the pan and cook 3 to 5 minutes until soft but not browned. Add minced garlic.
Carefully drain tomatoes reserving liquid in a cup or bowl. Mash the tomatoes into a thick paste - more concentrated than tomato sauce but not as thick as tomato paste.
Add chicken, tomatoes, wine and oregano to the onions and peppers. Simmer 30 minutes, until chicken is cooked through. If the pan becomes dry, add a little of the reserved tomato liquid. Do so sparingly.
Add cannelloni beans to the pan, and simmer another 5 minutes until hot.
Garnish with sprigs of oregano (optional).

Nutrition Facts : Calories 299.3, Fat 6.1, SaturatedFat 1.3, Cholesterol 68.1, Sodium 390.5, Carbohydrate 30.5, Fiber 9.7, Sugar 11.2, Protein 24.3

Tuscan Chicken Stew image

Provided by Derf2440

Categories Stew

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb boneless skinless chicken breast, cut into 1 inch pieces
1/2 teaspoon dried rosemary, crushed
2 teaspoons olive oil
2 teaspoons smashed garlic
1/2 cup reduced-sodium fat-free chicken broth
1 (15 1/2 ounce) can cannellini beans, rinsed and drained (or other white beans)
1 (7 ounce) bottle roasted red bell peppers, drained and cut into 1/2 inch pieces
3 1/2 cups torn spinach

Steps:

Combine chicken, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, toss well.
Heat oil in a large non stick frypan over medium high heat.
Add chicken mixture, saute for 3 minutes.
Add garlic, saute 1 minute.
Add broth, beans, and bell peppers, bring to a boil.
Cover, reduce heat, simmer 10 minutes or until chicken is done.
Stir in spinach, simmer 1 minute.

Nutrition Facts : Calories 265.5, Fat 6.1, SaturatedFat 1.1, Cholesterol 72.6, Sodium 479.9, Carbohydrate 20.4, Fiber 7.5, Sugar 4.2, Protein 31.2

Mccormick Tuscan Chicken Stew image

Provided by Chef GreanEyes

Categories Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

1/2 teaspoon fennel seed
1 teaspoon basil leaves
1 teaspoon minced garlic
1 teaspoon crushed rosemary
1/2 teaspoon oregano leaves
1/2 teaspoon fresh coarse ground black pepper
2 tablespoons olive oil
1 1/2 lbs chicken breasts, cut into 1 inch cubes
1 medium onion, cut into 1/2inch thick wedges
15 ounces cannellini beans
14 1/2 ounces diced tomatoes, undrained
1/4 cup red wine or 1/4 cup water
1 teaspoon salt
6 ounces Baby Spinach

Steps:

heat oil in large skillet on med-high heat. add chicken; cook and stir 10 minutes or until browned. remove chicken from skillet. add onion and fennel seed; cook and sir on medium heat 5 minutes or until tender.
stir in beans, tomatoes, red wine, remaining spices, and salt. bring to boil, sirring frequently. reduce heat to low; cover and simmer 5 minutes. return chicken to skillet.
stir in spinach. cover. cook 5 minutes longer or until spinach is wilted.

Nutrition Facts : Calories 370.4, Fat 15.6, SaturatedFat 3.8, Cholesterol 72.6, Sodium 490.8, Carbohydrate 23.9, Fiber 6.4, Sugar 3, Protein 32.3