Craving Italian food, but not in the mood for pasta? This tangy Tuscan chicken stew is a hearty one-pot meal.
My husband and I have a deal. I cook, and he does the dishes.
I’m kinda messy in the kitchen, so he loves it when I cook up a one-pot dinner. like this Tuscan Chicken Stew.
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Meals like this are easier for both of us, and they give us more time to sit around the table and talk.
I grew up having family dinners, and it’s an important part of our ritual. We talk about all kinds of things at the dinner table, and it’s nice when we can linger without worrying about a massive cleanup afterwards.
This hearty stew is easy on the cook, too. There’s no prep involved, beyond a little washing and chopping.
The secret is in the sauce — namely Bertolli’s Tuscan-inspired pasta sauce.
The sauces are being showcased as part of the “Taste of Italy” program at Kroger groceries and banner stores, like my local Harris Teeter. The Kroger-sponsored Taste of Italy program offers shoppers a simple and delicious way to use the classic Bertolli taste that you love to a range of culinary applications.
We often buy Bertolli pasta sauces to use in lasagna, baked ravioli and spaghetti sauce, but this time around, I wanted to think outside the pasta box.
I was inspired by the hearty, family-style meals that are so popular in the Tuscan countryside.
I used the Olive Oil & Garlic sauce in this stew, but you could use any of Bertolli’s tomato sauces as the base.
I think it would be tasty to use the Bertolli Italian Sausage Pasta Sauce and substitute sausage for the chicken.
And by all means, feel free to switch up the vegetables in the stew, based on what you have in your fridge. There are so many flavor combinations to explore with this one recipe.
If you like this recipe, you may want to try my Slow Cooker Italian Pot Roast.
This is a sponsored conversation written by me on behalf of Bertolli®. The opinions and text are all mine.
- 1 lb. boneless skinless chicken breasts, cubed
- 2 cloves garlic pressed
- 2 Tablespoons olive oil
- 4 red potatoes cubed
- 1 red bell pepper cubed
- 1 jar Bertolli Olive Oil & Garlic Sauce
- ¾ cup water
- 1 lb. fresh green beans
- 1 teaspoon Italian seasoning
- salt and pepper to taste
Heat olive oil in a large skillet over medium heat. Saute the chicken and garlic until lightly browned.
Add the potatoes and peppers and cook for about 5 minutes, stirring occasionally.
Add pasta sauce, Italian seasoning, water, green beans and salt and pepper.
Bring to a boil, then reduce heat.
Cover and simmer for 35 minutes, or until the chicken is cooked through and the potatoes and green beans are tender.