Tuscan Skillet With Chicken, Beans, Shrooms and Greens

14 02 2014

Whipped this one skillet beauty together by rifling through my fridge and pantry for goodies to cook with! It may not be fancy for Valentine’s Day, but in true Tuscan fashion, this dinner is simple and delicious. It’s all about building flavors one layer at a time.

Tuscan Skillet With Chicken, Beans, Shrooms and Greens

Tuscan Skillet With Chicken, Beans, Shrooms and Greens

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • Extra-virgin olive oil
  • 2 large boneless, skinless chicken breasts, cubed
  • Herb salt
  • 4 pieces of turkey bacon, chopped
  • 1 shallot, thinly sliced
  • 2 large
  • garlic cloves, minced
  • 1 package (10 oz) baby bella mushrooms, sliced
  • Dry white wine
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 2 oz arugula
  • 8 oz dry orzo
  • Fresh parsley, chopped
  • Grated parmesan cheese
  • Optional: lemon oil and red pepper flakes

Bring a pot of water to boil.

Season chicken liberally with a herb salt (or whatever seasoning and dried herbs you like, I use a combo of kosher salt, rosemary, garlic powder, paprika and lemon zest). Heat a Tbsp of oil in a large skillet over medium-high heat and add chicken. Saute, stirring occasionally until heated through and starting to brown, 5-6 minutes. Remove to a plate.

In the same skillet add the bacon. Cook until to browned and crisp. Remove to another plate.

Next, add a little more oil and the shallots and garlic to the same skillet. Cook another minute or so until beginning to softened and fragrant. Add the mushrooms and cook until starting to brown, stirring occasionally, about 5 minutes. Season with salt to taste.

While the mushrooms saute, cook the orzo according to package directions in the pot with the boiling water. Save a little of the cooking water, then drain. Return to the pot you cooked it in and toss with a little lemon oil.

Once the mushrooms are starting to brown, add some white wine to deglaze, a good turn of the pan, scrapping up all the browned bits on the bottom. Add the beans, chicken and orzo, stirring everything together. Add a little of the cooking water, cook a few more minutes until beans and chicken are heated through. Remove from heat and toss in the arugula to wilt slightly.

Dish up and top with bacon crumbles just before serving. Garnish with parsley, parmesan and red pepper flakes (if you like a little heat).




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