Winter is winding down and, well, you’ve been couped up in your house for months with nothing to do but eat a lot, drink a lot, and watch a lot of sports. Here is a recipe for a healthy stew that is still ideal for those chilly spring days, yet light enough to make even in the summer. It’s easy, good for you and will help burn off part of that spare tire you’ve got going on.
Chicken, Bean & Spinach Stew
2 to 3 boneless, skinless chicken breast halves (about 8 to 10 oz.), cut into cubes
1 can Great Northern beans
1 16 oz. bag baby spinach
2 Tbsp. olive oil
1 clove garlic
1/2 medium tomato, seeded and chopped
1/2 cup white wine
1/2 cup chicken broth
salt & pepper to taste
red pepper flakes
grated Parmesan cheese
DIRECTIONS
Heat oil in large, deep skillet. Sauté garlic 30 seconds, then add chicken. Stir fry for about three to 4 minutes or until chicken just starts to brown on the outside. Add wine and stir to loosen brown bits on the bottom of the pan (for you guys who want to impress someone, this is called “de-glazing”). Add spinach and chicken broth. Simmer for a few minutes until the spinach wilts. Add tomato and salt, pepper and red pepper flakes to taste. Stir and simmer for about 20 minutes, or until sauce starts to thicken. Serve in bowls topped with Parmesan. Serves (about) four.
Note: If you’re not particularly watching your weight or can afford some carbs, try serving this over pasta or with some crusty Italian bread.
