I have another recipe for you from one of the MOPS moms that I have the privilege of hanging out with on Tuesdays. This delicious recipe for Tuscan-style Chicken with Italian Sauteed Beans comes from our fearless MOPS leader, Amber.
Tuscan Style Chicken with Italian Sauteed Beans
- 1 pound of boneless chicken breast
- ½ teaspoon of kosher salt ( I use sea salt)
- ¼ teaspoons of pepper
- 2 tablespoons of extra virgin olive oil
- ¼ cup of dry white wine
- 1 bag fresh baby spinach leaves (5-6 oz)
- 1 cup fresh sliced mushrooms
- 1 14.5 oz can of Italian style diced tomatoes (undrained)
- 4oz fresh mozzarella cheese
- Preheat large sauté pan on medium-high 2-3 minutes. Season both sides of chicken with salt and pepper.
- Place oil in pan; swirl to coat. Arrange chicken and cook 3-4 minutes on one side or until lightly browned.
- Turn chicken and add remaining ingredients and cook 4-5 min or until chicken is done. Meanwhile, slice mozzarella cheese thinly.
- Remove pan from heat. Top chicken with cheese slices; cover and let stand for 2-3 minutes or until cheese melts. Serve over the beans.
Italian Sautéed Beans
- ½ cup roasted red peppers
- 2 tablespoons extra virgin olive oil
- 5 fresh garlic cloves
- 2 19 oz cans of Cannellini Beans (drained and rinsed)
- ¼ cup white wine
- ½ teaspoon dried Italian seasonings
- ½ teaspoon of salt
- ½ teaspoon of pepper
- 3 fresh basil leaves (optional)
- Preheat large sauté pan on medium 2-3 minutes. Cut peppers into ¼ inch slices.
- Place oil in pan; swirl to coat. Crush garlic, using garlic press. Stir in peppers and remaining ingredients; cook 8-10 minutes until beans are thoroughly heated.
I love talking food with Amber. As you can see from this recipe, this woman knows good food!
This week I hope to post several more recipe favorites from my favorite MOPS moms. Stay tuned!
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