Red Chicken and White Beans
I keep looking for something blue in this recipe, so the name makes more sense. At any rate, it is very tasty over pasta and easy to make. Esther prefers the corn pasta because it has a little more “body” and doesn’t get slimy, but many people I have talked to prefer rice pasta. Whatever works for you!
1 Tbsp. extra-virgin olive oil
2 chicken breasts
1 small onion, diced
1 medium rib celery, diced
1 medium carrot, diced
1/2 green bell pepper, diced
2 garlic cloves, minced
1 bay leaf
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
dash cayenne pepper
1/4 cup sherry (or chicken broth)
2 cups chicken broth
1 8 oz. can tomato sauce
1 can Great Northern beans, drained and rinsed
Heat oil in skillet and add chicken, browning on all sides. Add a little water and cover; cook till meat is tender. Remove to plate to cool and add veggies to pan. Stir and saute till softened. Meanwhile, pull meat from bones and cut up in bite-sized chunks. Add spices to pan. Pour in wine, scraping bottom to loosed brown bits. Stir in remaining ingredients and simmer over low heat for about 20 minutes, till reduced slightly and thickened a bit. Remove bay leaf and serve over pasta.
