This is a wonderful lunch or dinner meal that can be made largely from your garden! It makes delicious use of zucchini, kale, peppers, and anything else you might like to throw in. It is modeled from the Chicken Abruzzi that is available at Olive Garden (a delicious choice if you happen to be stopping in). The recipe is adapted from one by Olena at iFoodreal, a blog that I came across the other day and am excited to check out further!
The recipe called for 4 chicken breasts, but since I was the only one eating this I just used one from a chicken I baked the night before. You could use more if you have more folks eating with you – there are plenty of veggies to go around. You could also use shredded chicken or leftover chicken pieces from baking a chicken. The veggies would be good all by themselves too!
A wonderful light lunch or dinner with healthy garden ingredients.
⏲️ Prep Time 2 Hours
⏲️ Cook Time 15 Min.
🍴 Serves 4-6
🍽️ Meal Any
1-4 chicken breasts (depending on how many you are feeding), or leftover rotisserie chicken
1 garlic clove, crushed
1 small onion, minced
1 zucchini, cubed
1 small yellow squash, cubed (mine was a lemon squash)
1 or 2 sweet peppers chopped (if you like hot peppers a little might be good here!)
2 cups chicken broth
2 tbsp whole wheat flour (or cornstarch or arrowroot powder)
1 can cannelloni beans, rinsed & drained
A large handful of kale, cut into thick ribbons
1 tsp olive oil, extra virgin
1 tsp thyme, dried
Coat chicken with salt, pepper, and half of the crushed garlic and cook until done using your preferred method. I reheated mine in a cast-iron pan. Set the chicken to the side and tent with foil to keep warm.
Heat skillet over medium, and add oil, onion, and the rest of the garlic. Saute for a few minutes.
Add zucchini/squash and peppers and continue to saute, stirring occasionally.
In a separate bowl, whisk together the chicken broth, flour (or another thickener), thyme, and salt/pepper to taste.
Pour broth mixture over vegetables in the skillet, and add the beans.
Bring to a boil, stirring to mix. Simmer veggies for 4 or five minutes, until sauce thickens slightly.
Turn off heat and stir in kale.
Once the kale has softened slightly you are ready to serve! Spoon veggies onto the plate (I used a shallow salad bowl) and lay chicken over the top.