RECIPE # 4397 - TUSCAN CHICKEN STEW, Wednesday, November 11, 2009 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4397 - TUSCAN CHICKEN STEW, Wednesday, November 11, 2009

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MARLA ARMSTRONG / JUNIOR LEAGUE OF NASHVILLE, “NOTABLY NASHVILLE” COOKBOOK

1 pound skinless, boneless chicken breasts

1/2 teaspoon crushed dried rosemary

1/2 teaspoon salt

1/4 teaspoon pepper

2 teaspoons olive oil

2 teaspoons minced garlic

1 (14 oz) can chicken broth

1 (16 oz) can cannellini beans, rinsed and drained

1 (7-oz) jar roasted red peppers, drained & chopped

3-1/2 cups torn spinach

DIRECTIONS:

  • Cut chicken into 1” pieces
  • Combine rosemary, salt & pepper-toss to coat
  • Brown in heated olive oil in a large nonstick skillet over medium–high heat for 3 minutes
  • Add garlic, sauté one minute longer
  • Add chicken broth, beans & roasted bell peppers, bring to a boil
  • Reduce heat & simmer for 10 minutes until chicken cooked through
  • Stir in spinach & simmer one more minute

*If a do-ahead, stir in spinach after reheated & piping hot, then serve

 

FRUIT AND NUT SALAD

1 head romaine lettuce, sliced

1 head red leaf lettuce, torn

1 to 2 cups seedless grapes

1 cup drained mandarin oranges

Curried Salad Dressing (below)

1/4 to 1/2 cup toasted slivered almonds

DIRECTIONS:

  •  Combine the romaine lettuce and red leaf lettuce in a salad bowl and mix well. 
  • Add the grapes and mandarin oranges and toss gently. 
  • Add the desired amount of Curried Salad Dressing and toss to coat well. 
  • Sprinkle with the almonds.

 Serves 8

CURRIED SALAD DRESSING

1/3 cup red wine vinegar

1/2 cup olive oil

2 tablespoons brown sugar

1 teaspoon soy sauce

1 garlic clove, minced

2 tablespoons chopped chives

1 tablespoon curry powder

DIRECTIONS:

Combine the vinegar, olive oil, brown sugar, soy sauce, garlic, chives and curry powder in a bowl and whisk to mix.

Serves 8

CHEDDAR CHEESE MUFFINS

 2 cups sifted White Lily flour

4 teaspoons baking powder

1 tablespoon sugar

1/2 teaspoon salt

1 egg

1 cup milk

3 tablespoons butter, softened

Tabasco sauce to taste

6 ounces (1-1/2 cups) shredded sharp Cheddar cheese

DIRECTIONS: 

  • Sift the flour, baking powder, sugar and salt together.
  • Combine the egg, milk, butter and Tabasco sauce in a mixing bowl and beat until smooth.
  • Stir in the cheese.
  • Add the dry ingredients and mix until moistened.
  • Spoon into greased muffin cups, filling 2/3 full.
  • Bake at 350 degrees for 30 to 35 minutes or until golden brown.

* You may add spices and herbs to this basic recipe. Great right out of the oven and even better toasted and buttered the next day.

 Makes 8

 

 

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