Chicken, PastaMalia Howe

Tuscan Skillet

Chicken, PastaMalia Howe
Tuscan Skillet

This is a chicken meal, but it doesn't have to be. In fact, as I was eating leftovers for lunch I found myself picking out the chicken. The sauce--full of cannellini beans and mushrooms--is so good, that if you serve this over some kind of pasta (I used orzo for the girls and I), it is just a delicious meatless sauce. So, if you don't eat chicken, don't panic--just leave it out, and begin the recipe where it tells you to start sauteing mushrooms. You could also add additional vegetables. Might I suggest eggplant?

Tuscan Chicken Skillet

-adapted from

  • 2 lbs chicken breasts (I cut mine in half lengthwise to make 8 more manageable pieces. She suggests only 1 lb of those darn chicken breast tenders again, but I ignored her.)
  • 1 yellow or white onion, chopped
  • 4 cloves garlic, minced
  • 2/3 cup sundried tomatoes, chopped
  • 1 can cannellini beans, rinsed and drained
  • 12 oz baby bella (aka cremini) mushrooms
  • 2 (14 oz) cans fire roasted tomatoes (I don't think the 'fire roasted' part made much difference so free to use regular ones)
  • 1 t. kosher salt
  • 1 t. black pepper
  • 1 t. oregano
  • 1/2 t. thyme
  • 1 t. sugar
  • 2 T olive oil
  • fresh chopped parsley

Heat 1 T. oil in a large skillet, sprinkle chicken with salt/pepper. Cook chicken, turning only once, until well browned on both sides (it's not done yet, so don't panic when I next ask you to remove it from the skillet). Remove the chicken to a plate. Heat the remaining olive oil and saute the mushrooms in batches (I did 3 batches), for just a few minutes, or until softened and nicely browned. Remove those to a plate. Add onions to skillet and saute for 3 minutes. Add the garlic and sundried tomatoes and saute for 2 minutes. Add the beans, tomatoes, spices, and sugar. Transfer the chicken back to the pan, and nestle it in the sauce. Cover and simmer on low for another 15 minutes, or until chicken is done and your sauce is nice and bubbly. Add mushrooms back to pan to heat through and sprinkle with parsley. Serve over the pasta of your choice.