I’m not big on zucchini unless it’s breaded, fried, and bad news for my waistline, but it was a wonderful addition to this tasty dish. And then there was the cannellini beans and spinach. Many thumbs up!

Chicken Zucchini Cannellini Bean Medley1

Chicken Zucchini Cannellini Bean Medley2

1 tbsp olive oil

4 bone-in chicken thighs

2 cups coarsely chopped red onion

1 peeled and coarsely chopped zucchini

1 cup red bell pepper, sliced

1-15 oz can cannellini beans, drained and rinsed

1 cup chopped fresh spinach

1-1/2 cup pasta sauce (I used marinara)

1/2 cup white wine

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp dried rosemary

1/2 tsp sea salt

1/4 tsp ground black pepper

1/4 cup shaved Parmesan cheese

1) Heat oil in large skillet over medium-high heat; add chicken and brown 2-3 minutes each side; transfer chicken to plate and keep warm

2) Add onion to skillet and, stirring often, cook 5 minutes; reduce heat to medium and stir in zucchini, red bell pepper, cannellini beans, and spinach and cook 3 minutes; stir in pasta sauce, wine, basil, oregano, rosemary, salt, and pepper and cook 3 minutes, stirring occasionally

3) Return chicken to skillet and spoon sauce over pieces; reduce heat to low and cover skillet with lid; cook 20-25 minutes until chicken is cooked through; serve chicken smothered in sauce and spinkled with Parmesan

Servings: 4



  1. I’m half-Italian,(if you didn’t know); you can’t go wrong here!

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