Ok, so get this…
I cooked something without a recipe!
Whaaaaaaaaaaaaaaaaatttttttt?!?!?! So cray-zay!
And this is what I made:
Chicken & Bean Stew Recipe3 chicken breasts 4 cups of kale (frozen or fresh) 3 bacon slices, finely chopped 1 clove of garlic, minced 1/4 of a sweet onion, finely chopped 1 tbsp of extra virgin olive oil 2 cans of no-salt added beans salt to taste
Start with half of the oil, garlic, onions and bacon. Cook until onions are see-through and bacon is crispy. Set aside. In the same pan, cook the kale until it’s soft. In a separate pan, cook chicken breasts with remaining oil.
I rinse the beans, even though they have no sodium, so once you mix the beans into the kale, bacon, garlic and onion, throw in 4 cups of water along with the salt. (*Note: you can also use chicken broth for extra savouriness. YUM!) Mix and allow to simmer until chicken is cooked, or 20 minutes if you work ahead with the chicken. Cut chicken into small bite-sized bits and add to bean stew. Let simmer a bit longer to allow the broth to thicken.
Now here is some pretty important information – the nutritional stuff.
I have to say, I was actually craving Pasta e Fagioli. However, I needed a meal without the refined carbs of pasta – we avoid it in this house. This came pretty darn close, let me tell you! So hearty and healthy.
I’m off to have another bowl!