Tuscan Chicken, Cauliflower and Cannellini Bean Skillet

30 01 2013

I love Tuscan food….it can be so simplistic, but comforting and complex at the same time. Tonight’s dinner hit all these notes and left me wanting more – good thing for leftovers! 🙂

Tuscan Chicken, Cauliflower and Cannellini Bean Skillet

Tuscan Chicken, Cauliflower and Cannellini Bean Skillet

The following serves 2 with leftovers (compliments of This Girl):

  • 3-4 pieces of turkey bacon
  • Extra-virgin olive oil
  • Two boneless, skinless chicken breasts, cubed
  • Kosher salt
  • Half a red onion, chopped
  • Couple cloves of garlic, minced
  • Pinch red pepper flakes
  • 1 package mushrooms, sliced
  • Dry white wine
  • Low-sodium chicken broth
  • Couple pinches of dried Rosemary
  • 1 (15 oz) can cannellini beans, rinsed and drained
  • 1 bag frozen cauliflower, thawed
  • Handful fresh parsley, chopped

Heat a large skillet over medium-high heat. Add 3 or 4 pieces of turkey bacon and cook until crisp. Leave bacon on a paper-towel lined plate until ready to serve. Crumble the bacon right before serving.

Meanwhile, add a little olive oil to the same skillet and add cubed chicken. Season chicken with salt and cook until it starts to brown. Remove chicken to a plate and set aside.

Add a little more oil to the skillet and add the onion, cook for a few minutes until it begins to soften. Add garlic and a pinch of red pepper flakes and cook until fragrant, 30 seconds to a minute. Next add the sliced mushrooms and cook until mushrooms begin to brown, turning often. Season with Rosemary and a little salt.

Degalze the skillet with a little white wine, being sure to scrap up any brown bits from the bottom. Add the chicken back to the skillet, mix together and cook until the wine has reduced to half.

Next add the beans, cauliflower and chicken stock (a couple turns of the pan). Cook for about 5 minutes or so, turning often. Add a little more chicken broth if it starts to look dry. Taste and season with a little more salt if needed. Top with parsley and crumbled bacon just before serving.




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