Chicken, Artichoke and Cannellini Bean Spezzatino

January 05, 2014

146

This is a new and different twist on chicken soup that will satisfy your craving and give you a little something different at the same time. Roasted chicken is paired with artichoke hearts, bacon and cannellini beans and seasoned with thyme and basil. The usual chicken soup suspects show up too - onion, carrot and celery! I hope you enjoy.

1 1/2 lb. boneless, skinless chicken breast
1 t. extra virgin olive oil
Salt and pepper
4 oz. bacon, diced in small pieces
2 medium carrots, peeled and diced
2 stalks celery, diced
1 medium yellow onion, diced
3 cloves garlic, minced
1 t. salt
1/2 t. pepper
2 (14 oz.) cans low sodium chicken broth
1/2 c. packed fresh basil leaves, chopped
2 T. tomato paste
2 t. dried thyme
1 bay leaf
1 (14 oz.) can artichoke hearts in water, drained and diced
1 (15 oz.) can cannellini beans, drained and rinsed

Preheat the oven to 375. Place the chicken breasts on a sheet pan that has been lined with foil and sprayed with cooking spray. Drizzle with olive oil and season with salt and pepper. Bake for 45 minutes...
See the full directions on my site

Nutritions

Calories
645

Sodium
1835mg
76% DV

Fat
34g
53% DV

Protein
32g
64% DV

Carbs
52g
17% DV

Fiber
25g
101% DV