Chicken Spezzatino

• 2 Tblsp extra virgin olive oil
• 1 carrot, peeled and chopped
• 1 sm. onion, chopped
• 1 14 oz. can low sodium diced tomatoes
• 1 14 oz. can low sodium chicken broth
• 1/2 c. fresh basil, chopped
• 1 Tblsp tomato paste
• 1 bay leaf
• 2 chicken breasts on the bone (~1.5 lb.)
• 1 15 oz. can red kidney beans, drained and rinsed

1. 1.) Heat oil in Dutch oven over medium heat. Add carrot and onion; saute until softened (~5 mins). Stir in tomato with juice, broth, tomato paste, basil and bay leaf. Submerge chicken in the mixture.
2. 2.) Bring to a boil. Reduce heat and simmer until chicken is cooked through (~25 mins). Transfer chicken to a cutting board; discard bay leaf. Add beans and simmer until slightly thickened (~10 mins).
3. 3.) Discard skin and bones from chicken; cut into small pieces and return to stew. Bring to a simmer. Season with salt and pepper to taste.
4. Serving size: 1/2-3/4 c. with pasta/bread.

olive oil, carrot, onion, tomatoes, chicken broth, fresh basil, tomato, bay leaf, chicken breasts, red kidney beans

Taken from www.epicurious.com/recipes/member/views/chicken-spezzatino-50140894 (may not work)