Tuscan Chicken & Sausage Stew


  • 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


  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.