Easy Tomato & Basil Chicken Stew

Prep time: 15min
Total time: 40min
Serves: 4
12 oz
skinless, boneless chicken thighs (about 4), chopped
340 g
1/4 tsp
salt
1 mL
2 tbsp
extra virgin 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
low 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
calories
350
fat
12 g
saturated fat
2.5 g
carbs
34 g
sugar
7 g
protein
32 g
cholestrol
60 mg
fibre
9 g
sodium
900 mg

Directions

  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

  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.

  3. Stir in basil. Serve immediately.