This dish was a favorite at a recent cooking class that I taught. Hearty and healthy - the perfect one pan weeknight dinner ready in 30 minutes.
One Pan Tuscan Chicken
3 slices of bacon, cut into cubes or strips ( or use pancetta)
3 boneless, skinless chicken breasts or thighs, cut into cubes or strips
Salt, pepper and garlic powder
1 cup mushrooms, sliced (optional)
1 onion, diced
3 cloves garlic, minced
2 tomatoes, diced or 1 (15oz) can diced tomatoes, drained
1 (15 oz) can Cannellini Beans, drained
2 Tablespoons balsamic vinegar
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
2 cups kale or spinach
Cook bacon in a large skillet until crisp. Remove and set aside, leaving the fat in the skillet.
Season chicken with salt, pepper and garlic powder. Add chicken into the skillet and cook for 6-7 minutes or until chicken is cooked through. Remove and set aside with the bacon.
Add mushrooms to the skillet and sauté for a few minutes. Remove and set aside with the chicken and bacon.
Add in onions and garlic and sauté for a few minutes, adding oil, if needed.
Add in tomatoes, cannellini beans, balsamic vinegar, oregano, salt and pepper and cook for a few minutes.
Add in kale, bacon, chicken and mushrooms and cook for a couple of minutes, until kale is wilted. Garnish with parsley before serving.