Imagine tender, juicy chicken, bursting cherry tomatoes, and hearty white beans, all baked together in one pan with aromatic herbs and olive oil. This Baked Chicken and Cherry Tomatoes with White ...

This hearty white chicken and navy bean chili is a cheesy, flavorful change from traditional chili that comes together in no ...

No time to cook? We've got you covered. With 10 basic pantry items and 15 express line ingredients, you can make a week's worth of quick dinner with very little time.

Instructions: Heat oven to 350 degrees. Place chicken breasts on a sheet pan. Rub with 2 tablespoons olive oil and season with salt and pepper. In a separate sheet pan, toss the potatoes with 2 ...

What a surprise, cannellini beans are also called white kidney beans. ... stirring constantly, until fragrant, about 1 minute. Add chicken broth, beans with their liquid, and bay leaf.

Heat olive oil, then add garlic, cook together for 2 minutes. Add cannellini beans & potatoes, salt & pepper to taste. Cook 2 minutes. Add ¼ cup of chicken stock, reduce liquids to 30% Add ...

1. To marinate the chicken, place the garlic, lemon juice, oil, salt and thyme in a medium-sized bowl or container. Stir to combine then add the chicken and stir again to ensure the chicken is ...

If you're already sick of baked beans and minestrone, we get you! But don't throw away those cans just yet—we've got you covered with all different kind of white bean dishes in this delish ...

Basil-Sherry Vinaigrette adds elegance to a hearty dish of beans and chicken; served warm, this salad is a meal on its own. Simply add French bread. 2 teaspoons olive oil 12 ounces boneless ...

To save time, this cannellini soup uses canned beans. The smoked kielbasa sausage adds a welcome richness, and if you like, some diced cooked chicken adds even more meaty goodness. Yield: 8 servings ...

1 1/2 cups chicken broth. 1/2 cup reserved bean liquid. 2 tablespoons flour. 1 teaspoon oregano. 2 tablespoons parsley, minced. Salt and pepper to taste ...

Cook chicken skin, occasionally scraping bottom of pan to loosen skin and move things around, until skin is brown and edges are crisp, 3–5 minutes. Transfer skin to paper towels.