Author: Canadian Living

371 calories, 10.8 fat

  • Portion size 6 servings
  • Credits : Jodi Borneman


  • 1 tablespoon olive oil
  • 12 boneless skinless chicken thighs
  • 1 1/2 cup red onion chopped
  • 2 teaspoons garlic minced
  • 3 cups mushrooms sliced
  • 1 zucchini sliced
  • 1 yellow pepper
  • 1 1/2 teaspoon dried basil oregano and rosemary
  • 22 oz pasta sauce
  • 1/2 cup white wine
  • 1 cup canned chickpeas drained and rinsed
  • 1 cup white kidney bean drained and rinsed
  • 1/4 teaspoon black pepper
  • 1/4 cup Romano cheese
  • 1/4 cup Parmesan cheese


Heat olive oil in a large, 14-inch deep non stick skillet, over medium high heat.

Add chicken thighs. Cook until chicken is lightly browned, 2 to 3 minutes on each side. Remove chicken from skillet and keep warm.

Add onions and garlic to the same skillet. Cook and stir until onions begin to soften, about 3 minutes. Be careful not to burn them. Add mushrooms, zucchini and yellow pepper. Cook and stir until vegetables are tender crisp, about 6 minutes. Stir in herbs and cook 1 more minute.

Add pasta sauce, wine, chickpeas and black pepper. Bring mixture to a boil. Reduce heat to medium low.

Return chicken pieces to skillet. Cover and simmer for 20 minutes. Uncover and cook an additional 10 minutes. Remove from heat and let stand for 5 minutes.

Serve in bowls and top with grated cheese.
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