Best Ww Chicken And White Bean Stew With Lemon And Sage Recipes

23 BEST WEIGHT WATCHERS CHICKEN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Weight Watchers chicken dish in 30 minutes or less!

WARM CHICKEN AND WHITE BEAN SALAD (DIABETIC)

Steps:

• In a skillet over medium-high heat, heat oil. Add crushed garlic and saute 1 minute. Remove the garlic from the skillet and discard.
• Add mushrooms and saute 2-3 minutes. Add chicken cubes and saute 2 minutes. Add peppers, onions, and beans and cook 2 minutes. Add vinegar and pesto and heat thoroughly. Serve salad over lettuce. Garnish with walnuts if desired.
• Exchanges: 1-1/2 Starch, 1 Vegetable, 2 Lean Meat.

SIMPLE CHICKEN AND WHITE BEAN SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
• Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
• Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.

CHICKEN AND WHITE BEAN STEW

Steps:

• In a large soup pot or Dutch oven, cook the bacon over medium heat until cooked, but not crisp (about 5 minutes).
• Add the onion and garlic; cook, stirring, until softened (about 5 minutes).
• Add the potatoes and chicken broth; simmer until the potatoes are just tender (about 15 minutes).
• Meanwhile, pull the meat off the rotisserie chicken, discarding skin and bones.
• Add the chicken and white beans to the stew; cook until heated through.
• Just before serving, stir in the arugula and season to taste with salt and freshly ground black pepper.

ITALIAN CHICKEN AND BEAN STEW

Steps:

• Preheat the oven to 425 degrees F. Sprinkle the chicken with salt and pepper. Heat the oil in a large oven-proof skillet over medium-high heat. Add the chicken, skin side down, and cook, until browned on both sides, about 4 minutes per side. Transfer the chicken to a plate.
• Reduce the heat to medium, add the onion, garlic and red pepper flakes and cook until the onions are soft, about 7 minutes. Add the tomato paste and stir until it coats the onions and is a shade darker, about 1 minute. Pour in the wine and scrape up any brown bits on the bottom of the skillet. Add the broth, beans, tomatoes and oregano and bring to a boil. Nestle the chicken in the skillet along with any juices from the plate. Transfer the skillet to the oven and bake until the chicken is cooked through, about 25 minutes.
• Transfer the chicken thighs to a platter. Stir the cheese into the bean mixture and season with salt and pepper and garnish with fresh oregano if using. Serve with the chicken and extra parmesan cheese for topping.

WW CHICKEN AND WHITE BEAN STEW WITH LEMON AND SAGE

Steps:

• Sprinkle chicken with garlic powder, salt and pepper. Heat oil in Dutch oven over medium-high heat. Add chicken and cook, turning once, until browned, about 6 minutes. Transfer to plate.
• Add remaining 1 tsp oil to Dutch oven. Add onion and cook, stirring occasionally, until softened about 5 minutes.
• Add garlic and cook, stirring constantly, until fragrant, 30 seconds.
• Add flour and cook, stirring constantly, until it browns slightly, about 1 minute.
• Add tomatoes and stock; bring to boil, stirring constantly to scrape browned bits from bottom of pot.
• Add chicken, beans, and sage. Reduce heat and simmer, covered, until chicken is tender and cooked through, about 20 minutes.
• Stir in lemon zest.