SIGHI Foods
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Edit Tuscan Chicken with White Beans and Kale
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servings
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Hearty and vibrant, this quick-cooking Italian-inspired skillet of chicken breasts with white beans, kale, and sun-dried tomatoes is a colorful weeknight wonder.
Ingredients
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2 whole breasts, butterfly into 4.
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divided
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chopped
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drained and roughly chopped
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minced
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drained and rinsed
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fire-roasted for extra flavor
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roughly chopped
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Instructions
Step 1
Season chicken breasts on both sides with a sprinkling of salt, pepper, and 1 teaspoon of the Italian seasoning.
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Step 2
Warm olive oil in a large skillet, then add chicken and cook for 1-2 minutes on each, just until browned on the outside but not quite cooked through. Remove to a plate and set aside.
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Step 3
Add onion to the skillet and cook for 3-4 minutes, until slightly softened. Add sun-dried tomatoes and garlic. Cook for an additional 30-60 seconds, until fragrant.
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Step 4
Stir in the rinsed beans, diced tomatoes with juices, and remaining 1/2 teaspoon Italian seasoning. Return chicken to the pan, keep the heat on medium, and cook for 3-4 minutes, until the liquid is slightly reduced and the chicken is just cooked through.
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Step 5
Turn off the heat and tuck the kale around and under the chicken, where it will wilt a bit thanks to the residual heat. Season with more salt and pepper to taste, serve, and enjoy!
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