One-Pot Italian Chicken Stew

bakingwithjoshandange.com

Fern Vogt

3 tablespoons olive oil

1 pound chicken breasts, thinly sliced and cut into 2” pieces

2 cloves garlic, minced

1 onion, diced

3 stalks celery, chopped

3 carrot, peeled and chopped

2 tablespoons Italian seasoning

1 can diced fire roasted tomatoes (14.5 ounce)

2 tablespoons tomato paste

2 ½ cups low sodium chicken broth

1 can cannellini beans, rinsed (15-ounce)

½ cup fresh basil leaves, torn into pieces

subheading: Italian Seasoning:

1 teaspoon marjoram

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon dried rosemary

½ teaspoon dried sage

½ teaspoon thyme

½ teaspoon red pepper flakes

½ teaspoon garlic powder

½ teaspoon salt

½ teaspoon pepper

Directions at bakingwithjoshandange.com

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