There’s nothing better on a cold night than this hearty chicken stew with beans, veggies, and pasta. When the temperatures drop, I want to cook everything – pot roast, bread, and this stew – in my Dutch oven. This comfort food is the consolation prize for the snowfall we didn’t get over the weekend!
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 teaspoon thyme
- 1/2 teaspoon oregano
- 1 small yellow onion, chopped
- 3 carrots, peeled and chopped
- 3 garlic cloves, minced
- 3 tomatoes, chopped
- 14 1/2 oz. can Great Northern beans
- 5 oz. baby spinach, roughly chopped
- 32 oz. low sodium chicken broth
- 3 cups ditalini pasta, cooked
- In a large pot, heat the oil on medium-high, add the chicken and brown thoroughly. Transfer to a plate and set aside.
- Add dried herbs, onion, carrots, and garlic to the pot, stirring frequently until vegetables start to soften.
- Stir in tomatoes, beans, and spinach and cook for 3 to 4 minutes.
- Return the reserved chicken to pot, and pour in chicken broth. Bring to a simmer and cook for 20 minutes, add pasta and cook for 3 more. Serves six.
