This recipe for Italian Chicken Skillet with Spinach and Bacon is inspired by the flavors of the ever popular "Zuppa Toscana", this beautiful one-skillet dish provides loads of delicious flavors and textures. Sautéed chicken is surrounded by a savory sauce flavored with bacon, garlic and lemon, with just the right amount of kick. Fresh spinach and cannellini beans round out the classic "Zuppa Toscana" flavors that will make this dish a family favorite.
cost per recipe: $16.10
The price is determined by the national average.
pounds boneless, skinless chicken breast, cut into 1 1/2-inch pieces
large onion, chopped (about 1 cup)
cloves garlic, minced
teaspoon crushed red pepper
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
cup Swanson® Unsalted Chicken Stock
can (about 15 ounces) low sodium cannellini beans, rinsed and drained
ounces baby spinach (about 10 loosely packed cups)
tablespoon lemon juice
Cook the bacon in a 12-inch skillet over medium-low heat until crisp. Remove the bacon from the skillet and drain on paper towels. Crumble the bacon. Reserve the drippings in the skillet.
Season the chicken as desired. Heat the drippings in the skillet over medium-high heat. Add the chicken and cook for 5 minutes or until browned, stirring occasionally. Remove the chicken from the skillet.
Add the onion to the skillet and cook for 5 minutes or until tender, stirring occasionally. Add the garlic and red pepper and cook and stir for 1 minute.
Stir in the soup and stock and heat to a boil. Stir in the beans. Return the chicken to the skillet. Reduce the heat to medium-low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the spinach and lemon juice and cook until spinach is wilted. Season to taste. Sprinkle with the bacon.