- Prep Time
- 15 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 12 oz
- skinless, boneless chicken thighs (about 4), chopped
- 375 g
- 1/4 tsp
- salt
- 1 mL
- 2 tbsp
- olive oil, divided
- 30 mL
- 1 pkg
- (16 oz clamshell) Mirepoix Mix
- 250 g
- 1 tbsp
- all-purpose flour
- 15 mL
- 1 can
- diced tomatoes
- 398 mL
- 1 cup
- reduced sodium chicken broth
- 250 mL
- 1 can
- white kidney beans, rinsed and drained
- 540 mL
- 1/4 cup
- halved and pitted black olives
- 60 mL
- 1/4 cup
- finely chopped fresh basil
- 60 mL
Directions
Step 1
Season chicken with salt. Heat half the olive oil in large skillet set over medium heat. Cook chicken for 8 to 10 min or until browned all over. Transfer to plate
Step 2
Heat remaining oil in same skillet. Add mirepoix mix. Cook, stirring, for 5 to 8 min, or until tender. Sprinkle evenly with flour. Cook for 1 min. Gradually stir in diced tomatoes and broth until smooth. Bring to a simmer. Add chicken back to pan along with beans and olives. Simmer for 20 min or until slightly thickened.
Step 3
Stir in basil. Serve immediately.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 350
- Fat:
- 12 g
- Saturated Fat:
- 2 g
- Carbs:
- 34 g
- Fibre:
- 9 g
- Sugar:
- 7 g
- Cholesterol:
- 60 mg
- Protein:
- 32 g
- Sodium:
- 900 mg
