Chicken, Artichoke and Cannellini Bean Spezzatino Recipe

Name: Chicken, Artichoke and Cannellini Bean Spezzatino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 (4-ounce) piece pancetta, diced into 1/4-inch pieces; 2 medium carrots, peeled and cut into 1/2-inch pieces; 2 celery stalks, thinly sliced; 1 onion, diced; 3 cloves garlic, halved; 1 teaspoon kosher salt, plus more for seasoning; 1 teaspoon freshly ground black pepper, plus more for seasoning; 2 (14-ounce) cans low-sodium chicken stock; 1/2 packed cup fresh basil leaves, chopped; 2 tablespoons tomato paste; 2 teaspoons dried thyme; 1 bay leaf; 2 skinless chicken breasts with rib meat (about 1 1/2 to 2 pounds total); 12 ounces frozen artichoke hearts, thawed and chopped into 1-inch pieces; 1 (15-ounce) can cannellini beans, rinsed and drained

Servings: persons

2 tablespoons olive oil
1 (4-ounce) piece pancetta, diced into 1/4-inch pieces
2 medium carrots, peeled and cut into 1/2-inch pieces
2 celery stalks, thinly sliced
1 onion, diced
3 cloves garlic, halved
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
2 (14-ounce) cans low-sodium chicken stock
1/2 packed cup fresh basil leaves, chopped
2 tablespoons tomato paste
2 teaspoons dried thyme
1 bay leaf
2 skinless chicken breasts with rib meat (about 1 1/2 to 2 pounds total)
12 ounces frozen artichoke hearts, thawed and chopped into 1-inch pieces
1 (15-ounce) can cannellini beans, rinsed and drained

1
In a heavy 5 or 6 quart saucepan, heat the oil over medium-high heat.
2
Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes.
3
Using a slotted spoon, remove the pancetta and drain on paper towels.
4
Set aside.
5
Add the carrots, celery, onion, garlic, 1 teaspoon salt and 1 teaspoon pepper and cook until the onion is translucent, about 5 minutes.
6
Stir in the chicken stock, basil, tomato paste, thyme, and bay leaf.
7
Add the chicken and press down to submerge.
8
Bring the liquid to a simmer.
9
Reduce the heat to medium-low and simmer, uncovered, turning the chicken over and stirring occasionally, for 20 minutes.
10
Add the artichokes and the cannellini beans and simmer until the chicken is cooked through and the liquid has reduced slightly, about 10 to 15 minutes.
11
Remove the chicken and let cool for 5 minutes.
12
Discard the bones and cut the meat into bite-size pieces.
13
Return the meat to the saucepan and simmer for 5 minutes until warmed through.
14
Remove the bay leaf and discard.
15
Season the spezzatino with salt and pepper, to taste.
16
Ladle the spezzatino into bowls and garnish with the cooked pancetta.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 (4-ounce) piece pancetta, diced into 1/4-inch pieces, 2 medium carrots, peeled and cut into 1/2-inch pieces, 2 celery stalks, thinly sliced, and more.

Yes, Chicken, Artichoke and Cannellini Bean Spezzatino falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken, Artichoke and Cannellini Bean Spezzatino

How did you like this recipe?

Frequently Asked Questions