Italian Stew
4 Small chicken breasts (any part of the chicken will work, I love thighs)
¼ cup flour
Salt and pepper to season
1 medium onion, medium diced
1 clove garlic, minced (I like 2 large ones!)
1 large zucchini, medium diced
1 large red pepper, medium diced
2 stalks celery, medium diced
1 can Italian diced tomatoes
1 small can tomatoes sauce
Chicken broth if needed.
1 can Italian white beans
½ teaspoon red pepper flakes (optional)
1 teaspoon oregano
2 teaspoons basil
Salt and Pepper to taste
½ cup parmesan cheese
2 cups uncooked orzo pasta, small rice like pasta (you can use other pasta if you have it in your pantry!)
Season your chicken and cut them into medium bite-sized pieces. Coat flour, shaking any excess off. In a hot pan with olive oil, brown the chicken on all sides. Remove and allow to rest. Add more oil, ONLY IF NEEDED. Sauté onion, garlic, and celery. When translucent add peppers and zucchini, canned tomatoes and sauce. Add the white beans, I do not drain mine because I feel the starch liquid gives the stew a nice thick and smooth feel, but if you are inclined be my guest. Add all the spices and herbs. Mix together and bring to a simmer. Add chicken back on top of the stew, cover and allow to simmer for 10-15 minutes, until sauce thickens.
Pour over cooked pasta, and top with Parmesan Cheese
4 Small chicken breasts (any part of the chicken will work, I love thighs)
¼ cup flour
Salt and pepper to season
1 medium onion, medium diced
1 clove garlic, minced (I like 2 large ones!)
1 large zucchini, medium diced
1 large red pepper, medium diced
2 stalks celery, medium diced
1 can Italian diced tomatoes
1 small can tomatoes sauce
Chicken broth if needed.
1 can Italian white beans
½ teaspoon red pepper flakes (optional)
1 teaspoon oregano
2 teaspoons basil
Salt and Pepper to taste
½ cup parmesan cheese
2 cups uncooked orzo pasta, small rice like pasta (you can use other pasta if you have it in your pantry!)
Season your chicken and cut them into medium bite-sized pieces. Coat flour, shaking any excess off. In a hot pan with olive oil, brown the chicken on all sides. Remove and allow to rest. Add more oil, ONLY IF NEEDED. Sauté onion, garlic, and celery. When translucent add peppers and zucchini, canned tomatoes and sauce. Add the white beans, I do not drain mine because I feel the starch liquid gives the stew a nice thick and smooth feel, but if you are inclined be my guest. Add all the spices and herbs. Mix together and bring to a simmer. Add chicken back on top of the stew, cover and allow to simmer for 10-15 minutes, until sauce thickens.
Pour over cooked pasta, and top with Parmesan Cheese
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