Diabetic Friendly Recipe | Tuscan Chicken with White Beans скачать в хорошем качестве

Diabetic Friendly Recipe | Tuscan Chicken with White Beans

Delicious and easy diabetic friendly and low-carb recipe. RECIPE Tuscan Chicken with White Beans 1 large fresh fennel bulb (I subbed with onion) 1 tsp olive oil 8 ounces boneless skinless chicken thighs, cut into 3/4 inch pieces (I subbed with chicken breast) 1 tsp dried rosemary leaves, crushed 1/2 tsp black pepper 1 can (14 1/2 ounces) stewed tomatoes, undrained (I used fire-roasted, diced can tomatoes) 1 can (14 1/2 ounces) chicken broth 1 can (15 ounces) cannellini beans, rinsed and drained Hot pepper sauce (optional) 1. Cut off and serve 1/4 cup chopped feathery fennel tops. Chop bulb into 1/2 in pieces. (I subbed with onion.) Heat oil in large saucepan over medium heat. Add chopped fennel bulb (or onion); cook 5 minutes, stirring occasionally. 2. Sprinkle chicken with rosemary and pepper. Add to saucepan; cook and stir 2 minutes. Add tomatoes and chicken broth; bring to a boil. Cover and simmer 10 minutes. Stir in beans; simmer, uncovered, 15 minutes or until chicken is cooked through and sauce thickens. (I added a corn starch slurry to thicken.) Season to taste with hot sauce, if desired. Ladle into 4 shallow bowls; top with reserved fennel tops.