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The Creamy Tuscan White Bean and Chicken Bowl is a culinary delight that transports you to the sun-drenched hills of Tuscany with every bite. This dish is not just a mere meal; it is a celebration of flavors, textures, and nutritional richness that can elevate your dining experience. Infused with the essence of Italian cuisine, the bowl features tender chicken, creamy white beans, and vibrant vegetables, all harmoniously blended into a comforting dish that is as wholesome as it is satisfying.

Creamy Tuscan White Bean and Chicken Bowls

Discover the vibrant flavors of Italy with the Creamy Tuscan White Bean and Chicken Bowl, a delightful meal that combines tender chicken, creamy white beans, and fresh vegetables in a rich, garlicky sauce. Perfect for a comforting weeknight dinner or meal prep, this dish offers nutrition and satisfaction in every bite. Learn how to create this culinary masterpiece with detailed steps, ingredient insights, and variations to cater to different dietary needs. Enjoy a taste of Tuscany at home!
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Ingredients
  

2 tablespoons extra virgin olive oil

1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized cubes

1 teaspoon Italian seasoning blend

Salt and freshly ground black pepper, to taste

4 cloves garlic, finely minced

1 cup cherry tomatoes, halved

1 can (15 oz) white beans (cannellini or great northern), drained and rinsed thoroughly

2 cups fresh spinach leaves

1 cup low-sodium chicken broth

1 cup heavy cream or coconut milk (for a lighter option)

½ cup grated Parmesan cheese (optional, for extra creaminess)

Fresh basil leaves, for garnish

Cooked quinoa or brown rice, for serving

Instructions
 

Sauté the Chicken: In a large skillet, heat the extra virgin olive oil over medium-high heat. Add the cubed chicken to the skillet, ensuring it's spread out in a single layer. Season with the Italian seasoning, along with salt and pepper to taste. Cook for approximately 5-7 minutes, stirring occasionally, until the chicken is beautifully golden brown and thoroughly cooked.

    Add Aromatics: With the chicken fully cooked, add the minced garlic to the skillet. Sauté for about 1 minute until the garlic is fragrant; take care to stir it often to prevent burning, which can turn the garlic bitter.

      Incorporate Vegetables: Stir in the halved cherry tomatoes, cooking for another 2-3 minutes until they begin to soften and release their juices. Next, gently fold in the drained white beans and cook for another minute, just long enough to warm them through.

        Make it Creamy: Pour in the low-sodium chicken broth, gently stirring to combine. Bring the mixture to a gentle simmer, then lower the heat to medium-low. Slowly add in the heavy cream (or coconut milk), stirring well to incorporate. Allow the sauce to simmer for 5-10 minutes, stirring occasionally, until it thickens slightly. If using, stir in the grated Parmesan cheese, ensuring it melts smoothly into the sauce.

          Add Spinach: Carefully fold in the fresh spinach leaves, cooking until just wilted, which should take about 2 minutes. Taste the mixture and adjust the seasoning with more salt or pepper if desired.

            Serve: To present the dish, spoon the creamy Tuscan chicken and bean mixture generously over a bed of cooked quinoa or brown rice in individual bowls. Garnish each bowl with freshly torn basil leaves for a burst of color and added flavor.

              Prep Time, Total Time, Servings: 15 min | 30 min | Serves 4