Italian White Bean Chicken

Italian White Bean Chicken

23
hauliewytmo 0

"Flavorful, simple, and quick!"
Saved
Save
I Made it Rate it Share Print

Ingredients

40 m servings 430 cals
Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

  • Calories:
  • 430 kcal
  • 22%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 55g
  • 18%
  • Protein:
  • 44 g
  • 88%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Prepare a skillet with cooking spray and place over medium heat. Cook the garlic in the skillet until browned. Add the chicken and cook until slightly browned, about 3 minutes per side. Stir the zucchini and white beans into the skillet; cover and cook about 5 minutes. Scatter the tomato over the dish; cover again and cook another 2 minutes. Add the basil leaves and cook 1 minute more. Season with black pepper to serve.

Reviews

23
  1. 30 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I made this tonight for supper. I doubled the recipe, and I had dry white beans on hand instead of canned, so I cooked those first and used them. I also substituted drained, canned diced tomat...

Most helpful critical review

The chicken was not nearly cooked! There was no seasoning. Because the chicken was not cooked, we had to leave it on longer, which made the veggies totally soggy and icky. Skip this one... or, i...

I made this tonight for supper. I doubled the recipe, and I had dry white beans on hand instead of canned, so I cooked those first and used them. I also substituted drained, canned diced tomat...

I added a pound of squiggly pasta to make it stretch for our family of 5. My pickey eaters LOVED IT and went back for seconds (I think my Husband went back for THIRDS!!). I didn't have fresh bas...

This was delicious. I tweaked it, however, and used 4 chicken breasts cut into bite sized pieces, 2 cloves of garlic (which needs to be put in about a minute before the chicken or it burns) and ...

Really good - this is a wonderful combination of ingredients. Cranks right up to 5 stars with the addition of a little salt and lemon juice or white wine. Simple, healthy and delicious. Thanks f...

I loved the combination of ingredients in this recipe, perfect for using up summer garden vegetables. The chicken, however, does need salt, and I also sprinkled it with paprika, onion powder, t...

The chicken was not nearly cooked! There was no seasoning. Because the chicken was not cooked, we had to leave it on longer, which made the veggies totally soggy and icky. Skip this one... or, i...

This was so good! I used 1 can diced tomatoes instead of fresh, as someone else suggested. I also used up the leftover veggies from my kabobs the night before.

Great quick, healthy, and tasty! a few modifications though...first i marinated the chicken. Second, take the garlic out of the pan before you put the chicken in (add the garlic back when you ad...

This wasn't our favorite. It was fine, just nothing that stood out to us. A bit bland for our tastes. I don't think I would make it again, but if I did I would definitely add lots more seasoning...