"This amazing skillet dish brings the flavors of Tuscany right into your own home. Ready in just 35 minutes, it's simple and delicious." — Campbell's Kitchen
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4 (4 ounce)
skinless, boneless chicken breast halves
1 (10.75 ounce) can
Campbell's® Condensed Golden Mushroom Soup
1 (15 ounce) can
white kidney beans (cannellini), rinsed and drained
1 (7 ounce) bag
fresh baby spinach
Oh-my-gosh, YUM! AND healthy! I took the advice from previous posters’ suggestions and added chopped onion and fresh shrooms. Also, I didn’t have white kidney beans on hand, so I used red ones. I have one suggestion (and I only add this because of the folks who have previously given low ratings and negative comments): This is a big boy/girl dish. If you are looking for an alternative to Sloppy Joes or Buffalo Wings, this may not be the recipe for you.
I followed the instructions exactly and thought this was horrible... The chicken had no flavor and the look of the dish is totally unappealing. Will not even attempt to make again...
Delicious! I added a some a chopped shallot to the garlic, and then my fiance came along and decided he wanted onions so I added some and let caramelize a little before adding the balsamic vinegar. I also used frozen spinach because thats what I had on hand. I served it over brown rice. I will definitely be making this again.
I was impressed by the flavor in this. I wasn't expecting much, but this was a nice surprise. I used frozen spinach and added onions. Easy and uniquely delicious. This will be a regular for us. Even my toddlers ate the spinach mix!
In the oil I put in sliced mushrooms and some sweet onion slices. I seasoned the chicken. The recipes is so easy to follow. I made sure to wash the beans and 7oz of spinach. It was so delicious and I paired it with Ratatouille.
Made this for a weeknight meal and it was both quick and delicious. All my family liked it. Followed recipe but selected smaller white beans instead of kidney beans and cut back vinegar to 1/3 cup. Even the leftovers were gobbled up. I will make again for sure.
Loved this! Followed the recipe to the letter and serves it to company.Will make again
My fiancée and I have been trying to eat healthier and this was a good change of pace dish, although we made some alterations due to the ingredients we had available. The first major change is that I didn't cook the chicken as directed. I have a DIY immersion circulator and had a previously cooked/chilled bag of chicken breasts (2 hours @ 141 F) seasoned with creole seasoning, so I used that. I heated up the pan with grapeseed oil, added the chicken (preheated for 20 min @ 130 F), put foil over the top, then put a heavy weight on top to "power sear" the breasts for 45 seconds on each side. I followed the rest of the recipe as directed, except I added shallots, used butter beans (large white lima beans) instead of cannellini, and added a 14.5 oz can of artichoke hearts that I drained, rinsed and quartered. Let me tell you: The artichoke hearts were such a fantastic addition that I couldn't imagine doing this dish another way. I also thought the butter beans went perfect as well. Overall, I would cook this dish again in a heart beat.
* Percent Daily Values are based on a 2,000 calorie diet.
Balsamic Chicken with White Beans and Spinach
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 107
This one-pot Mexican classic is easy and packed with flavor.
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