Kym's Chicken And Veggie Florentine Stew Recipe

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Kym's Chicken and Veggie Florentine Stew

KYM GANZER

By
@A1965KYMMY

If you want to make it spicy...add a can of Rotelle tomatoes!

This was a Chicken Florentine recipe that I added my own extras to.


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Rating:

Comments:

Serves:

4-6

Prep:

20 Min

Cook:

50 Min

Ingredients

1 Tbsp
olive oil
4-6
chicken breasts, boneless and skinless
1 large
onion, sliced or diced
3-4 Tbsp
minced garlic
2 can(s)
6 oz tomato paste
1 tsp
dried basil
1 tsp
dried oregano
1/2 tsp
black pepper
3 1/2 c
chicken stock, light
2
splashes of red wine
1-2 c
sliced mushrooms
1 c
sliced yellow squash (1/2 inch and halved)
1 c
zucchini sliced (1/2 inch and halved)
1-2
yellow, orange or red (or one of each of any two) bell peppers
1 pkg
(16 ounces) frozen spinach leaves or chopped spinach, thawed and well drained
1/2 c
fresh grated parmesan cheese

Directions Step-By-Step

1
Heat the oil in a saucepan over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the saucepan and set aside. (I have a large saucepan that will hold all the ingredients above. You can make the recipe in smaller portion or cook in batches) I like to season my chicken a little with special spices...you don't have to season or you can even use a little salt and pepper...or have fun with it.
2
Reduce the heat to medium. Add the onion and cook and stir for 2 minutes. Stir the garlic, tomato paste, bell peppers, mushrooms, squash, and spices in the saucepot and cook for 2 minutes.
3
Stir in the stock and wine, heat to a boil. Return the chicken to the saucepan. Reduce the heat to low. Cover and cook for 30 minutes.
4
Stir in the spinach and cheese. (I layer them both over the top) Cover and cook for 10 minutes or until the chicken is cooked through.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy