A hearty and wholesome stew full of vegetables, chicken, and cannellini beans. Fresh basil adds a herbal flavor, and grated Parmesan finishes the dish.
A hearty and wholesome stew full of vegetables, chicken, and cannellini beans. Fresh basil adds a herbal flavor, and grated Parmesan finishes the dish.
Ingredients
1.5 OZ . 40 G Parmesan
5.25 OZ / 150 G yellow onion
7 OZ / 200 G carrots
3 EA garlic cloves
2.5 TBSP olive oil
15 EA fresh basil leaves
0.5 TSP dried oregano
0.25 TSP red pepper flakes
14.5 OZ / 400 G canned diced tomatoes
28 OZ / 800 G boneless skinless chicken breasts
8 OZ / 230 ML low-sodium chicken broth
1 TSP fine sea salt
1 TSP black pepper
15.5 OZ / 440 G canned cannellini beans
Directions
Add Parmesan to the mixing bowl and chop Parmesan for 10 seconds / speed 10.
Transfer to a small bowl and set aside.
Quarter the onion, then peel and cut out the root end.
Cut the carrots into 1/2-inch (1.25cm) pieces.
Peel the garlic cloves.
Add onion, carrot, garlic, oil, basil, oregano, and pepper flakes to the mixing bowl.
Chop vegetables for 10 seconds / speed 5.
Remove the measuring cup and sauté for 5 minutes / 250°F|120°C / speed 1.
Scrape down sides of mixing bowl.
Add tomatoes to the mixing bowl and cook for 5 minutes / 212°F|100°C / speed 1.
Cut chicken into 1 1/2-inch (4cm) cubes.
Add chicken, broth, salt, and pepper to the mixing bowl and cook for 10 minutes / 212°F|100°C /speed 1.
Add beans to the mixing bowl and cook for 3 minutes / 212°F|100°C / speed 1.
Serve garnished with reserved Parmesan and basil leaves.
