Tuscan Chicken Stew

An easy to prepare, heart and soul warming skillet stew. Ragu pasta sauce, frozen veggies, potatoes, canned canellini beans and chicken from the freezer makes this a convenient, "what's in the cupboard" dinner.

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 2  tablespoons olive oil or 2  tablespoons  vegetable oil
• 1  lb boneless skinless chicken breast, cut into 1 inch cubes
• 1  green bell pepper, coarsely chopped
• 2  garlic cloves, finely chopped
• 1 (26 ounce) jar  ragu old world style  pasta sauce
• 1⁄2 cup water
• 2  medium potatoes, cut into 1/2-inch cubes (about 2 cups)
• 1  cup  frozen sliced carrot
• 1  cup  frozen sliced green beans
• 1  teaspoon dried basil leaves, crushed
• 1  cup  canned cannellini beans
•  salt & fresh ground pepper

Directions

1. Heat oil in a large skillet; add chicken and cook over medium high heat until no longer pink.
2. Remove chicken with a slotted spoon and set aside.
3. Add green pepper and garlic to pan and cook over medium heat for 5 minutes.
4. Add Ragu sauce, water, potatoes,carrots, green beans and basil.
5. Bring mixture to a boil, reduce heat to low, cover.
6. and simmer, stirring occasionally for 35 minutes or until potatoes are tender.
7. Return chicken to the pan, add cannelini beans, salt and pepper and cook until chicken and beans are heated through.