Chicken With White Bean And Vegetable Simmer
Prep Time:
Cook Time:
Servings:
Ingredients
  • 4 pieces thin-cut boneless skinless chicken breast (about 1 ¼ pounds total)
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoon olive oil
  • 1 small onion, chopped
  • 1 large carrot, peeled and finely diced
  • 1 large zucchini, diced
  • 2 cloves garlic, minced
  • ½ teaspoon dried thyme
  • 1 10 3/4-ounce can campbells healthy requests condensed tomato soup
  • 1 15.5-ounce can no salt added white beans, such as cannellini, drained and rinsed
  • 2 teaspoon fresh lemon juice
  • ½ cup basil leaves, sliced into ribbons
Directions
  1. Sprinkle the chicken with the salt and pepper.
  2. Heat one tablespoon oil in a large skillet over medium-high heat, add half the chicken, and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining 2 pieces of chicken.
  3. Add the remaining tablespoon of 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.
  4. To serve, spoon the bean-vegetable mixture onto serving plates and top with a piece of chicken. Garnish with fresh basil.