Tuesday, January 29, 2013


More winter comfort food, even though today's high is supposed to be 75!

Chicken-Sausage-White Bean Stew
Makes 8 servings

1 lb smoked sausage, sliced
1 1/2 cups chicken broth (from 32-oz carton)
1 large onion, chopped (1 cup)
1 tablespoon chopped fresh rosemary leaves
1/2 teaspoon salt
2 cans (19 oz each) cannellini beans, drained, rinsed
1 can (14.5 oz) diced tomatoes with garlic and onion, undrained
2 cups shredded cooked chicken
Fresh rosemary sprigs, if desired

1. Spray 5-quart slow cooker with cooking spray. 
2. Spray 12-inch skillet with cooking spray; heat over medium-high heat. 
3. Add sausage; cook about 3 minutes, stirring occasionally, until browned. Place sausage in slow cooker. 
4. Add remaining ingredients except chicken and rosemary sprigs; mix well.
5. Cover; cook on Low heat setting 7 hours 30 minutes.
6. Stir chicken into stew. Cover; cook 30 minutes longer. 
7. Garnish with rosemary sprigs.

Brenda Riden
Pampered Chef Consultant

No comments:

Post a Comment