Chicken With White Beans And Rosemary Recipes

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TUSCAN CHICKEN AND BEANS

Rosemary and beans make a nice rustic Italian meal in this flavorful dish. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7



Tuscan Chicken and Beans image

Steps:

  • In a small bowl, combine the chicken, rosemary, salt and pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until browned., Stir in broth and tomatoes, scraping any brown bits from bottom of pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until chicken juices run clear. Add beans; heat through.

Nutrition Facts : Calories 216 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 517mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 cup reduced-sodium chicken broth
2 tablespoons sun-dried tomatoes (not packed in oil), chopped
1 can (15-1/2 ounces) cannellini beans, rinsed and drained

ROSEMARY WHITE BEAN SOUP

Provided by Ina Garten

Categories     main-dish

Time 6h50m

Yield 6 servings

Number Of Ingredients 9



Rosemary White Bean Soup image

Steps:

  • In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.
  • In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.

1 pound dried white cannellini beans
4 cups sliced yellow onions (3 onions)
1/4 cup good olive oil
2 garlic cloves, minced
1 large branch fresh rosemary (6 to 7 inches)
2 quarts chicken stock
1 bay leaf
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

CHICKEN WITH WHITE BEANS AND ROSEMARY

This economical and hearty one-pot meal is perfect for chilly evenings.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 45m

Number Of Ingredients 6



Chicken with White Beans and Rosemary image

Steps:

  • Preheat oven to 375 degrees. Pat chicken dry with paper towels and season with salt and pepper. In a large heavy pot, place chicken skin side down and cook over medium until pieces release easily from pot and are browned, about 10 minutes. Flip and cook until browned, 5 minutes. Transfer to a plate.
  • Add onion to pot and cook until softened, about 3 minutes. Add tomato paste and cook, stirring, until fragrant and dark red, about 4 minutes. Stir in 2 cups water, beans, and rosemary; season with salt and pepper. Bring to a rapid simmer. Return chicken to pot, skin side up. Transfer to oven and bake until chicken is cooked through and liquid is slightly reduced, about 20 minutes.

Nutrition Facts : Calories 632 g, Fat 23 g, Fiber 11 g, Protein 62 g, SaturatedFat 6 g

1 whole chicken (31/2 to 4 pounds), cut into 10 pieces
Salt and pepper
1 large yellow onion, thinly sliced
1 can (6 ounces) tomato paste
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
1 sprig rosemary

ROSEMARY CHICKEN WITH WHITE BEANS

Make and share this Rosemary Chicken With White Beans recipe from Food.com.

Provided by Dallas Chef WOut Ti

Categories     Chicken Thigh & Leg

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8



Rosemary Chicken With White Beans image

Steps:

  • In large nonstick skillet, heat oil on medium high. Combine rosemary, salt and pepper and sprinkle on both sides of chicken. Cook chicken for 5 minutes. Reduce heat to medium and turn chicken.
  • Add tomatoes with juice and beans; cover and simmer 12 minutes until chicken is done, no longer pink. Stir in olives and serve.

Nutrition Facts : Calories 345.2, Fat 17, SaturatedFat 4.4, Cholesterol 79, Sodium 380.3, Carbohydrate 25.3, Fiber 8.8, Sugar 3.2, Protein 22.9

2 teaspoons olive oil
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
6 chicken thighs, bone-in and skinless
1 (14 1/2 ounce) can diced tomatoes with onions, oregano and basil undrained
1 (15 ounce) can rinsed navy beans
1/4 cup pitted kalamata olive, sliced

ROSEMARY CHICKEN WITH WHITE BEANS (CROCK POT)

Make and share this Rosemary Chicken With White Beans (Crock Pot) recipe from Food.com.

Provided by janem123

Categories     Chicken Breast

Time 14m

Yield 6 serving(s)

Number Of Ingredients 9



Rosemary Chicken With White Beans (Crock Pot) image

Steps:

  • Heat olive oil in medium skillet. Brown chicken breasts. Remove and drain.
  • Place carrots, celery, and beans in crock. Add chicken breasts.
  • Combine salt, pepper, rosemary, and Italian dressing and pour over ingredients in crock. Stir slightly to combine.
  • Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours.

Nutrition Facts : Calories 211.7, Fat 5.9, SaturatedFat 1, Cholesterol 45.9, Sodium 410.5, Carbohydrate 15.8, Fiber 5, Sugar 2.1, Protein 23.5

2 tablespoons extra virgin olive oil
4 -6 boneless skinless chicken breast halves
1 cup carrot, sliced
1/2 cup celery, sliced
1 (16 ounce) can great northern beans, drained and rinsed
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried rosemary
1/3 cup fat-free Italian salad dressing

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