Chicken Toscana with White Beans

Chicken Toscana with White Beans

Serves 6
This herb-infused chicken dish can be enjoyed hot from the pan, at room temperature or chilled the day after cooking. It also makes a flavorful sandwich filling stuffed into a loaf of semolina bread and drizzled with extra-virgin olive oil. From The Whole Foods Market Cookbook
  • 1/3 cup extra virgin olive oil
  • 3 cloves garlic, minced (1 1/2 teaspoons)
  • 2 tablespoons lemon juice
  • 4 sprigs fresh oregano leaves
  • 4 sprigs fresh tarragon leaves
  • 4 sprigs fresh basil leaves
  • 4 sprigs fresh parsley
  • 2 sprigs fresh rosemary
  • Freshly ground pepper, to taste
  • 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 tablespoons olive or canola oil
  • 1/2 medium red onion, thinly sliced
  • 1 1/2 cup cooked white cannellini beans
  • Sea salt, to taste
  • Ground pepper, to taste
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To prepare the marinade, in the bowl of a food processor or blender, place olive oil, garlic, lemon juice, leaves of oregano, tarragon, basil, parsley, rosemary, and pepper. Blend all ingredients well until a smooth bright green paste is formed. You may add a few spoonfuls of water to help this process if mixture looks too thick. You may also make marinade using an immersion blender.

Marinate cubed chicken in the refrigerator for at least 2 hours, or overnight if possible.

Heat olive oil in a large pan over moderate heat until hot, about 2 minutes. Add cubed chicken, and allow to brown lightly without stirring initially. Begin turning chicken after 3 minutes, and add onion. Sauté for 2 minutes, until onion begins to soften. Add beans and continue to cook for 2 minutes longer, until chicken is cooked through and a light sauce forms around chicken pieces. Season with the salt and pepper.
Nutritional Info: 
Per Serving: 370 calories (160 from fat), 18g total fat, 2.5g saturated fat, 90mg cholesterol, 430mg sodium, 12g carbohydrates, (3 g dietary fiber, 1g sugar), 38g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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