A slight change in menu plans and I will be trying this recipe for the first time. The original recipe calls for Campbell's® Condensed Golden Mushroom Soup but I don't have that on hand. Instead I will use chicken stock. I will also add sliced scallions from my Produce Box to the garlic saute. I am debating to serve the chicken and beans over a fresh bed of spinach (from my Box) with a drizzle of balsamic vinaigrette or to actually the add the spinach to the dish as directed. Decisions, decisions!
Balsamic Chicken with White Beans and Spinach 7 WW Pts.
- 2 tablespoons olive oil
- 4 (4 ounce) skinless, boneless chicken breast halves
- 3 cloves garlic, minced
- 3 scallions sliced
- 1/3 cup balsamic vinegar
- 10.75 ounce Chicken Stock
- 1 (15 ounce) can white kidney beans (cannellini), rinsed and drained
- 1 (7 ounce) bag fresh baby spinach
Directions
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
- Reduce the heat to medium. Add the garlic and scallions to the skillet and cook and stir for 1 minute. Stir in the vinegar and cook, scraping up the browned bits from the bottom of the pan.
- Stir the stock and beans in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to medium. Stir in the spinach. Cover and cook until the chicken is cooked through and the spinach is wilted.
- Calories: 332
- Total Fat: 11.9g
- Cholesterol: 62mg
- Sodium: 858mg
- Total Carbs: 26.3g
- Dietary Fiber: 5.8g
- Protein: 28.9g
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