Chicken and bean stew with rocket

    Chicken and bean stew with rocket

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    1hr


    20 people made this

    About this recipe: A hearty tomato and white wine-based stew for cold winter evenings. This one is for those who love peppery rocket!

    Ingredients
    Serves: 4 

    • 1 dessertspoon lemon juice
    • 1 dessertspoon sherry vinegar
    • 1 tablespoon white wine
    • 1/8 teaspoon dried crushed chillies
    • 1/8 teaspoon freshly ground black pepper
    • 1/8 teaspoon salt
    • 2 skinless, boneless chicken breast fillets - diced
    • 150g (5 oz) dried penne pasta
    • 4 tablespoons extra virgin olive oil, divided
    • 1 clove garlic, chopped
    • 225ml (8 fl oz) white wine
    • 1 tablespoon sherry vinegar
    • 1 (400g) tin chopped tomatoes
    • 1 (400g) tin cannellini beans, rinsed and drained
    • small bunch fresh basil, torn
    • good handful rocket, torn
    • 1/8 teaspoon dried crushed chillies
    • salt and freshly ground black pepper to taste
    • freshly grated Pecorino Romano cheese

    Method
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. In a medium bowl, stir together lemon juice, sherry vinegar, white wine, crushed chillies and salt. Add the chicken, and stir to coat. Set aside to marinate for at least 20 minutes.
    2. Cook penne according to package instructions. Drain, and set aside.
    3. Heat 1 tablespoon of olive oil in a casserole dish or deep frying pan over medium high heat. Add the chicken, and cook, stirring occasionally, until browned, about 5 minutes. Remove from the pan, and set aside.
    4. Pour in the remaining olive oil, and add the garlic. Cook and stir until fragrant, but do not brown. Mix in white wine, sherry vinegar, tomatoes and cannellini beans. Stir in the chicken, and reduce heat to low. Cover, and simmer for 15 minutes.
    5. Stir in the pasta, basil, rocket, and crushed chillies. Cover, and turn off heat. Let sit until the rocket and basil leaves have wilted, about 5 minutes. Season with salt and pepper. Ladle into serving bowls, and top with grated Pecorino to serve.

    Tip:

    For a vegetarian dish, omit the chicken and marinade, and add one more tin of beans.

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    Reviews & ratings
    Average global rating:
    (19)

    Reviews in English (22)

    by
    24

    This is very flavorful. I added a chopped shallot with the garlic, cooked the pasta in bouillon and added a little chicken broth. We ate the whole thing in one night! Excellent, one of our favorite recipes. Thank you!  -  28 Jan 2005  (Review from Allrecipes US | Canada)

    by
    19

    Very good! I used navy beans instead of cannellini beans and they worked very well.  -  21 Feb 2005  (Review from Allrecipes US | Canada)

    by
    18

    Easy to make and obviously low fat. But I really didn't care too much for it. The only change I made was using Dandelion greens instead of Arugula because my market didn't have any. Seemed to make much more than 4 servings.  -  27 Feb 2005  (Review from Allrecipes US | Canada)

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