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Tuscan Chicken Cannellini

 Tuscan Chicken Cannellini
—Taste of Home Cooking School
2 ServingsPrep: 10 min. Cook: 10 + standing


  • 1 boneless skinless chicken breast (6 ounces), cut into 1-inch pieces
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 cup fresh baby spinach
  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon crushed red pepper flakes
  • Pinch salt
  • 2 tablespoons grated Parmesan cheese
  • 1/4 cup cherry tomatoes, optional


  • In a large or Medium Ziploc® Zip 'n Steam™ Bag, combine
  • chicken, beans, spinach, lemon juice, olive oil, rosemary, pepper
  • flakes and salt. Seal bag and shake gently to combine ingredients.
  • Pat ingredients into single layer. Place bag in microwave oven.
  • Cook on full power for 6-1/2 minutes (Medium bag) or 5-1/2 minutes
  • (Large bag) or until meat is no longer pink. If needed, continue
  • microwaving at 30-second intervals until done.
  • Allow bag to stand 1 minute before handling. Shake bag to distribute
  • seasonings. Carefully open bag and remove contents. Garnish with
  • Parmesan cheese and tomatoes if desired. Yield: 2 servings.

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Tuscan Chicken Cannellini (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.