Low-Fat Chicken Cassoulet
- Ready In:
- 1hr 25mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken breast
- 2 large yellow onions, chopped
- 2 ounces hot Italian turkey sausage links
- 3 medium carrots, cut into chunks
- 2 celery ribs, chopped
- 2 cloves garlic, minced
- 8 sun-dried tomatoes, cut into strips
- 1 (15 1/2 ounce) can great northern beans, rinsed and drained
- 1 1⁄2 cups low sodium chicken broth, defatted
- 1 cup dry white wine
- 1 teaspoon dried thyme
- 1 bay leaf
directions
- Preheat the oven to 350 degrees.
- Heat the olive oil in a large dutch oven over medium heat; add the chicken, onions, and sausage, and cook until the chicken and sausage are brown on both sides.
- Break up the sausage into small pieces.
- Add the remaining ingredients; bring to a boil.
- Bake, covered, for 1 hour.
- Remove bay leaf before serving.
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Reviews
-
Really good recipe! I subbed a small can of tomato paste for the sun-dried, and used 7 oz. turkey kielbasa sausage instead of 2oz turkey hot italian. Added 3/4 C cut fresh green beans and 3/4 C sliced mushrooms. Weight Watchers PointsPlus based on six servings was 6 points per serving, with substitutions and additions.
Tweaks
-
Really good recipe! I subbed a small can of tomato paste for the sun-dried, and used 7 oz. turkey kielbasa sausage instead of 2oz turkey hot italian. Added 3/4 C cut fresh green beans and 3/4 C sliced mushrooms. Weight Watchers PointsPlus based on six servings was 6 points per serving, with substitutions and additions.
RECIPE SUBMITTED BY
Dancer
Guelph, 0