Tuscan Chicken Stew Recipe | Yummly

Tuscan Chicken Stew

Lisa H: "It was pretty good. Slight adjustment in that I a…" Read More
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  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless skinless chicken breasts (cut into 1-inch cubes)
  • 1 medium onion (cut into 1/2-inch thick wedges)
  • 1/2 teaspoon McCormick Fennel Seed
  • 15 ounces cannellini beans (drained and rinsed)
  • 14.5 ounces diced tomatoes (undrained)
  • 1/4 cup red wine
  • water
  • 1 teaspoon McCormick Basil Leaves
  • 1 teaspoon McCormick Garlic (Minced)
  • 1 teaspoon McCormick Rosemary Leaves
  • 1 teaspoon salt
  • 1/2 teaspoon McCormick Oregano Leaves
  • 1/2 teaspoon mccormick black pepper, coarse ground
  • 6 ounces baby spinach leaves
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    1. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 10 minutes or until browned. Remove chicken from skillet. Add onion and fennel seed; cook and stir on medium heat 5 minutes or until tender.
    2. Stir in beans, tomatoes, red wine, basil, minced garlic, rosemary, salt, oregano and pepper. Bring to boil, stirring frequently. Reduce heat to low; cover and simmer 3 minutes. Return chicken to skillet.
    3. Stir in spinach. Cover. Cook 5 minutes longer or until spinach is wilted.
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    Lisa H a year ago
    It was pretty good. Slight adjustment in that I added zucchini & squash as had it on hand & ended to use it