Chicken Spezzatino Recipe

Ingredients

2 Tblsp extra virgin olive oil

1 carrot, peeled and chopped

1 sm. onion, chopped

1 14 oz. can low sodium diced tomatoes

1 14 oz. can low sodium chicken broth

1/2 c. fresh basil, chopped

1 Tblsp tomato paste

1 bay leaf

2 chicken breasts on the bone (~1.5 lb.)

1 15 oz. can red kidney beans, drained and rinsed

Preparation

1.) Heat oil in Dutch oven over medium heat. Add carrot and onion; saute until softened (~5 mins). Stir in tomato with juice, broth, tomato paste, basil and bay leaf. Submerge chicken in the mixture.

2.) Bring to a boil. Reduce heat and simmer until chicken is cooked through (~25 mins). Transfer chicken to a cutting board; discard bay leaf. Add beans and simmer until slightly thickened (~10 mins).

3.) Discard skin and bones from chicken; cut into small pieces and return to stew. Bring to a simmer. Season with salt and pepper to taste.

Serving size: 1/2-3/4 c. with pasta/bread.