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Chicken and White Bean Stew
Ingredients
- 2 pounds skinless, boneless chicken thighs
- 2 teaspoons ground cumin
- 1/8 teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 10 ounce packages refrigerated light Alfredo sauce
- 1 15 ounce can Great Northern or white kidney (cannellini) beans, rinsed and drained
- 1 cup reduced-sodium chicken broth
- 1/2 cup chopped red onion (1 medium)
- 1 4 ounce can diced green chile peppers, undrained
- 4 cloves garlic, minced
- 1/4 cup shredded sharp cheddar cheese or Monterey Jack cheese (1 ounce) (optional)
- Fresh parsley leaves (optional)
Directions
1. Cut chicken into 1-inch pieces. Sprinkle chicken with cumin and black pepper. In a large skillet cook chicken, half at a time, in hot oil over medium heat until browned. Place chicken in a 3-1/2- or 4-quart slow cooker. Stir in Alfredo sauce, beans, broth, onion, chile peppers, and garlic.
2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If desired, sprinkle each serving with cheese and/or parsley.
Nutrition Facts
(Chicken and White Bean Stew)
- Servings Per Recipe 8,
- cal. (kcal) 360,
- Fat, total (g) 16,
- chol. (mg) 122,
- sat. fat (g) 8,
- carb. (g) 20,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 4,
- pro. (g) 31,
- vit. A (IU) 826,
- vit. C (mg) 8,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 918,
- Potassium (mg) 328,
- calcium (mg) 172,
- iron (mg) 2,
- Starch () 2,
- Lean Meat () 4,
- Fat () 1,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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