Maybe you’ve seen videos or recipes online for marry me chicken. It’s a creamy Tuscan style dish that can be served with noodles or by itself.

Here is my version, but instead of using chicken, I substituted Cannellini beans. Why? Because I had cannellini beans, and I didn’t have any chicken.

If you want to use chicken, substitute about a pound of either boneless skinless trimmed thighs or boneless skinless trimmed chicken breasts for the beans.

Ingredients 

•  2 tablespoons salted butter
• 2 tablespoons your favorite cooking oil (I used the oil from the sun-dried tomatoes)
• One small, yellow onion, diced
• 2 15.5 ounce cans of Cannellini beans, drained, and rinsed
• Three cloves of crushed garlic/3 tablespoons of Jarlic
• 2/3 cup chopped sun-dried tomatoes 
• 2 cups of chicken broth 
• 1 teaspoon Italian seasoning 
• 4 cups fresh spinach
• One cup evaporated milk, or half-and-half (choice) 
• 3/4 cup of Parmesan cheese (use the freshly grated variety, not the powdered variety)

Directions

1. In a large skillet, melt butter and mix oil in with butter.
2. Sauté onions over medium heat until translucent, about five minutes.
3. Add in garlic and stir frequently until garlic is fragrant.
4. Add in rinsed and drained beans, sun-dried, tomatoes, broth, Italian seasoning. Cook on medium, stirring frequently until mixture comes to a boil.
5. Using the back of a spoon or a potato masher gently mash up about half of the beans. This will add thickness to the sauce or without adding any additional ingredients. 
6. Once a thickened mixture simmer for about 15 minutes, add in milk/half-and-half, spinach,  and about a half a cup of the grated cheese. 
7. Stir and turn stove down to low. Simmer on low for 5 to 10 minutes until mixture has thickened. 
8. Serve with noodles of your choice, or serve mixture in a bowl with toasted/crusty Italian bread. Top each bowl with some of the remaining cheese.
9. I prefer to serve this in a bowl and eat it with a toasted/crusty bread. 

Substitutions:

• To make this recipe vegetarian, substitute chicken broth for vegetable broth/stock. 
• To make this recipe vegan, substitute as above, and additionally substitute milk/half-and-half with your favorite dairy free variety, as well as your favorite dairy free variety of “Parmesan” type cheese.