|Servings||Prep Time||Cook Time|
|8||0 mins||0 mins|
|1.||Soak beans overnight in water.|
|2.||Put beans, water, cooked chicken and bouillon in large pot, bring to boil, lower heat and simmer until beans are soft about 1 1/2 hours.|
|3.||Slice fennel bulb, onions and peppers in strips.|
|4.||Heat 1 teaspoon of olive oil in a large pan and cook vegetables and crushed garlic cloves until crisp tender.|
|5.||Add vegetables, can of tomatoes, white wine and chopped fresh rosemary to pan with beans and chicken.|
|6.||Heat to boiling, decrease heat and simmer 20 minutes. Salt and pepper to taste.|
There are 352 calories in 1 serving of Tuscan Chicken & White Bean Stew.
Calorie split: 18% fat, 55% carbs, 27% protein.
|Serving Size||1 serving|