Recipe: Chicken and White Bean Stew

CHICKEN AND WHITE BEAN STEW

1 tablespoon olive or vegetable oil
4 medium carrots, sliced (about 2 cups)
3 ribs celery, chopped (about 1 cup)
1 medium onion, thinly sliced
2 cloves garlic, finely chopped
1 pound boneless, skinless chicken breast halves or thighs, cut into chunks
1 (27.7 ounce) jar Ragu Old World Style Pasta Sauce
2 cans (15 ounces each) cannellini or white kidney beans, rinsed and drained
Pinch crushed red pepper flakes (optional)
chopped fresh parsley (optional garnish)
toasted garlic bread (optional, to serve)

In 12-inch skillet, heat oil over medium heat and cook carrots, celery, onion and garlic, stirring occasionally, 5 minutes or until vegetables are tender. Remove vegetables and set aside.

In same skillet, thoroughly brown chicken over medium-high heat.

Return vegetables to skillet. Stir in Ragu Old World Style Pasta Sauce, beans and red pepper flakes. Bring to a boil over high heat. Reduce heat to medium and simmer covered, stirring occasionally, 15 minutes or until chicken is no longer pink.

Garnish, if desired, with fresh parsley and serve with toasted Italian bread.

Recipe By: Ragu Family Favorites