Campbells Chicken White Bean Vegetable Simmer
Campbell's Heart Healthy Project with Ellie Krieger
Ingredients
- 4 pieces thin-cut skinless boneless chicken breast about 1 ¼ pounds total
- ¼ teaspoons salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil divided
- 1 small onion chopped
- 1 large carrot peeled and finely diced
- 1 large zucchini diced
- 2 cloves garlic minced
- ½ teaspoon dried thyme
- One 10 ¾-ounce can Campbell’s Healthy Requests Condensed Tomato Soup
- One 15.5-ounce can no salt added white beans such as cannellini, drained and rinsed
- 2 teaspoons fresh lemon juice
- ½ cup basil leaves sliced into ribbons
Instructions
- Season the chicken with the salt and pepper.
- Heat the one tablespoon of the oil in a large skillet over medium-high heat, add half the chicken
- and cook until browned on both sides, and cooked through, 2-3 minutes per side. Transfer to a
- plate and cover with foil to keep warm.
- Repeat with the remaining 2 pieces of chicken.
- Add the remaining tablespoon oil to the pan, reduce the heat to medium, then add the onion and
- cook until it is soft and translucent, about 3 minutes.
- Add the carrot, zucchini, garlic and thyme
- and cook, stirring, until the carrots are firm-tender, 5 minutes.
- Stir in the soup, along with ¼ cup
- water.
- Add the beans and bring to a boil.
- Reduce the heat to low and cook, covered, stirring
- occasionally, until the vegetables are tender, about 8 minutes.
- Stir in the lemon juice.
- To serve, spoon the bean-vegetable mixture onto serving plates and top each with a piece of
- chicken. Garnish with fresh basil.