Tuscan Chicken & Sausage Stew Recipe serves: 4
Prep Time 20 Minutes
Cook Time 20 Minutes

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 410
Calories from Fat 190
Total Fat 21 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 135 mg
Sodium 870 mg
Total Carbs 26 g
Dietary Fiber 7 g
Sugars 5 g
Protein 30 g
Vitamin A 120 %
Vitamin C 10 %
Calcium 15 %
Iron 15 %

Tuscan Chicken & Sausage Stew

Ingredients

  • 2 Tbsp. olive oil
  • 8 ounces sweet Italian chicken sausage links, sliced
  • 8 ounces boneless, skinless chicken thighs, cut into bite-size pieces
  • 2 medium carrots, peeled and thinly sliced diagonally
  • 2 stalks celery, thinly sliced diagonally
  • 1 small red onion, thinly sliced
  • 2 cups baby spinach leaves, sliced
  • 1 jar Bertolli┬« Light Garlic Alfredo Sauce
  • 1 can (16 oz.) cannellini beans [or white kidney beans], rinsed and drained
  • 1/2 cup water
  • 2 tsp. chopped fresh sage leaves
  • Pinch ground black pepper

Directions

  1. Heat 1 tablespoon olive oil in deep 12-inch nonstick skillet over medium-high heat and cook chicken sausage and chicken, stirring occasionally, until chicken is almost cooked through, about 5 minutes. Remove chicken and set aside.
  2. Heat remaining 1 tablespoon olive oil in same skillet over medium heat and cook carrot, celery and onion, stirring frequently, until vegetables are tender, about 8 minutes. Stir spinach until starting to wilt, about 30 seconds. Stir in Sauce, beans and water. Bring to a simmer. Stir in chicken and sausage, then simmer until chicken is thoroughly cooked and sausage is heated through, about 2 minutes. Stir in sage and pepper. Garnish, if desire, with chopped parsley.

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