If you're craving something cozy without all the calories, our lighter version of "Marry Me Chicken" offers all the creamy comfort without all the cream. Serve as a stand-alone meal for 2 or as a side dish for 4-6 people!
1can(19 oz/540 mL) mixed beansdrained & rinsed (see notes)
1/3cup(75 mL) sundried tomatoes,drained & chopped
salt & pepper,to taste
2Tbsp(30 mL) flour
1/4tsp(1 mL) smoked paprika
1/4tsp(1 mL) crushed red pepper
2 1/2cups(625 mL) low sodium vegetable or chicken broth
1/4cup(60 mL) grated Parmesan cheese
4cups(1 L) baby spinach,roughly chopped
1/2cup(125 mL) fresh basil,roughly chopped
juice & zest of half a lemon
crusty French bread,to serve
Directions
Preheat a large, deep skillet over medium-high heat. Add butter and swirl to coat the bottom of the pan, then add garlic, shallot, beans, and sun-dried tomatoes. Season with a bit of salt and pepper and cook, stirring often, until shallots and beans have softened, 5-6 minutes
Sprinkle the bean mixture with flour, smoked paprika, and crushed red pepper. Stir to coat. Slowly add broth, stirring as you add, until mixture is smooth.
Add Parmesan and stir until melted and combined. Bring the mixture to a simmer, then lower the heat and continue to cook, stirring occasionally, until sauce has thickened slightly, about 5 minutes.
Add spinach and basil to the pan in handfuls, waiting for each handful to wilt slightly before adding the next. Stir to combine.
Remove the pan from heat and stir in the lemon zest and juice. Taste and adjust seasoning, if necessary. Serve immediately with fresh bread, or alongside potatoes or pasta, if desired.
Notes
A 19 oz (540 mL) can mixed beans yields 2 cups (500 mL) cooked beans. You can use any combination of beans for this recipe if you prefer not to use canned mixed beans.
Let us know what you think when you make the recipe!
Thank you for the amazing recipe. I made this for dinner tonight to it delicious. I did add 1/2 teaspoon of smoked paprika. The 1/4 wasn’t flavourful enough.
Thanks for the feedback and happy to hear you enjoyed the recipe!
2 1/2cups(625 mL) low sodium vegetable or chicken broth
1/4cup(60 mL) grated Parmesan cheese
4cups(1 L) baby spinach, (roughly chopped)
1/2cup(125 mL) fresh basil, (roughly chopped)
juice & zest of half a lemon
crusty French bread, (to serve)
1
Preheat a large, deep skillet over medium-high heat. Add butter and swirl to coat the bottom of the pan, then add garlic, shallot, beans, and sun-dried tomatoes. Season with a bit of salt and pepper and cook, stirring often, until shallots and beans have softened, 5-6 minutes
2
Sprinkle the bean mixture with flour, smoked paprika, and crushed red pepper. Stir to coat. Slowly add broth, stirring as you add, until mixture is smooth.
3
Add Parmesan and stir until melted and combined. Bring the mixture to a simmer, then lower the heat and continue to cook, stirring occasionally, until sauce has thickened slightly, about 5 minutes.
4
Add spinach and basil to the pan in handfuls, waiting for each handful to wilt slightly before adding the next. Stir to combine.
5
Remove the pan from heat and stir in the lemon zest and juice. Taste and adjust seasoning, if necessary. Serve immediately with fresh bread, or alongside potatoes or pasta, if desired.
Can’t wait to try this on the weekend
Let us know what you think when you make the recipe!
Thank you for the amazing recipe. I made this for dinner tonight to it delicious. I did add 1/2 teaspoon of smoked paprika. The 1/4 wasn’t flavourful enough.
Thanks for the feedback and happy to hear you enjoyed the recipe!