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!
Course Dinner & Main Course, Side Dish
Key Ingredient Beans, Chickpeas
Dietary Need Vegetarian
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 2servings
Calories 485
Ingredients
1Tbsp(15 mL) unsalted butter
2clovesgarlic, mince
1shallot, minced
1can(19 oz/540 mL) mixed beans, drained & rinsed (see notes)
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, for serving
Instructions
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.