November 9, 2017 This week’s farm veggie recipe idea:
Included in box: tomatoes, purple or yellow onions
This Tuscan Skillet is easy to put together, but tastes like it took all day. White beans turn this into a one-pan meal by adding protein and bulk!
∙ Serves 4
1 lb Chicken breast tenderloins (optional)
12 oz Brown mushrooms
1 (14.5 oz) can Cannelini beans
3 cloves Garlic
1 tsp Oregano
2/3 cup tomatoes
1/2 tsp Thyme
2 Tomatoes, roasted
1/2 cup Yellow or purple onion
- (Optional chicken): Season chicken with salt & pepper. Heat 1 tablespoon of olive oil in a large sauté pan or cast iron skillet over medium-high heat; add chicken and brown for 3 minutes on each side. Remove chicken and set aside on plate.
- Add the remaining tablespoon olive oil to the pan. Add the sliced mushrooms in a single layer and brown, working in batches, a few minutes per side. Remove from the pan and set aside.
- Add the onion and sauté for 3 minutes. Add the garlic, and sundried tomatoes. Sauté for 2 minutes. Stir in the oregano, thyme, beans, diced tomatoes, and sugar.
- Transfer the chicken back to the pan and spoon some of the sauce and vegetables over top of the chicken. Cook, covered, on the stove top until the chicken is cooked through and the sauce is bubbling, about ten minutes. Return the mushrooms to the pan. Taste and add salt and pepper as needed. Serve hot, garnished with parsley.