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Easy Chicken and Bean Stew
tablespoon olive or canola oil
cups frozen bell pepper and onion stir-fry (from 1-lb bag)
cups diced cooked chicken
can (14.5 oz) Italian-style stewed tomatoes, undrained
can (8 oz) tomato sauce
can (15 to 16 oz) cannellini beans, drained, rinsed
tablespoons chopped fresh basil leaves
In 12-inch nonstick skillet, heat oil over medium-high heat. Add stir-fry vegetables; cook 2 to 4 minutes, stirring frequently, until crisp-tender.
Stir in turkey, tomatoes, tomato sauce and beans. Heat to boiling. Reduce heat to medium; simmer uncovered 5 to 10 minutes, stirring occasionally and breaking up tomatoes, until thoroughly heated. Sprinkle with basil.
Red kidney or navy beans are good substitutes for the cannellini beans--use what you have on hand.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
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