Chicken Fagioli

This recipe takes the traditional Northern Italian ‘pasta e fagioli’ (pasta with beans) and transforms it into a low-carb main dish bursting with flavor. We have replaced the pasta with sautéed chicken, added a few savory vegetables and updated the White Beans beans with the more commonly available Garbanzos instead. This recipe is a long way from it’s Italian homeland and it should find an instant home in your kitchen.

2 large chicken breasts with skin and bones removed
1/4 teaspoon oregano
Ground pepper
3 stalks organically grown celery (it has a much stronger, richer flavor)
3 large organic carrots
3 tablespoons virgin olive oil
1 can Garbanzo beans, drained
1 cubes low-sodium vegetable bullion
1 cube low-sodium chicken bullion
1/3 cup boiling water
(optional) 1 ripe Roma tomato
Grated Pecorino Romano for a topping

Prepare: Wash and chop both carrot and celery into ½ inch or smaller pieces. Put the vegetable and chicken bullion into a heat proof cup and add 1/3 cup boiling water. Stir to mix the bullion. Put an 11 inch skillet onto the stove, heat a skillet and add olive oil. Cut the chicken into bit size pieces and add into the skillet along with the Oregano and Pepper. Brown the chicken at a high heat, stirring often. The chicken will probably release a lot of moisture. Have a colander waiting in a sink and when the chicken is thoroughly cooked through, dump it into the colander to drain.

Cook: Return the skillet to the stove and add more olive oil. Add in the carrot and celery. Sear the carrot and celery at a high heat until the carrot browns around the edges and it becomes fragrant. Add in the garbanzo beans and sauté at a high heat for about 3 minutes. Add chicken and broth. Make sure you are working in a well ventilated space as the trick here is to boil off most of the broth. This will seep the broth flavors into the vegetables and the chicken. Working quickly let the broth boil down as you turn the mixture and work the broth all throughout the mix. When a very small amount of liquid is left in the bottom of the pan, turn off the heat and serve. It’s wonderful with grated Romano on top.

Serves 4