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
- In a large skillet, melt butter and mix oil in with butter.
- Sauté onions over medium heat until translucent, about five minutes.
- Add in garlic and stir frequently until garlic is fragrant.
- Add in rinsed and drained beans, sun-dried, tomatoes, broth, Italian seasoning. Cook on medium, stirring frequently until mixture comes to a boil.
- 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.
- 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.
- Stir and turn stove down to low. Simmer on low for 5 to 10 minutes until mixture has thickened.
- 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.
- 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.
Brightlife 
August’s craft is a cute pencil pouch and notebook!
Today marks the first day of summer break for my kiddos. I am usually a lot more prepared and would have posted this on the blog already, but… Life happens.
Hewes Family Fun 