Tuesday, April 12, 2011

Tasty Tuesday: Tuscan Sausage Stew

You'll Need: (Crafty Cat increases all of these amounts)

This is a recipe from McCormick that is relatively easy to make and oh so good.  Crafty Cat discovered it as she was looking for quick and easy meals to make.  McCormick sells small packages of pre-measured spices, with this recipe on the back.  After the first bite, Crafty Cat kept the recipe and bought full servings of all of the spices:

-1/2 tsp. fennel seed
-1 tsp. basil leaves
-1 tsp. minced garlic
-1 tsp. crushed rosemary leaves
-1/2 tsp. oregano leaves
-1/2 tsp. coarse ground black pepper
-1 tsp. salt

-2 tbsp. olive oil
-1/4 cup red wine or water (I use wine)
-1 medium onion (I use 1 1/2 onions)
-1 can (15oz) cannellini beans, drained and rinsed
-1 can (14 1/2oz) diced tomatoes, undrained (I chop an extra fresh tomato)
-1 pkg (6 oz) baby spinach leaves (I load this up)
-1 1/2 pds. boneless skinless chicken breasts, cut into 1-inch cubes

(Crafty Cat prefers one package of sweet venison sausage. Try any sausage package...it offers a richer meal than chicken.)

1-Heat your oil on medium. Add your chicken. Stir 10-minutes until brown.
2-Remove sausage (chicken) from skillet. Cook onion & fennel seed on medium heat for 5 minutes.
3-Stir in beans, tomatoes, red wine, remaining spices, and salt. Bring to a boil, stirring frequently. Reduce heat to low, cover and simmer 5 minutes. Return sausage (chicken) to skillet.
4-Stir in spinach. Cover. Cook 5 minutes until spinach is wilted.

You can serve alone or with a side.

This is a delicious McCormick recipe!! Try it.

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