A savory one-dish stew with cannellini beans, leafy greens, chicken sausage and premium roasted garlic sauce, all topped with cheesy bread crumbs. Yum!
This post has been sponsored by Barilla America, Inc. All thought and opinions are my own.
Pulling dinner for the family out of a hat (or your pantry in this case) ranks as one of the most satisfying tricks ever.
This hearty Italian-style chicken sausage stew, made with Barilla® Premium Roasted Garlic Sauce, is a perfect recipe to make when you crave something that tastes homemade, but don’t have hours to cook.
It all comes together in 30 minutes or less. We’re talking about 10 minutes of hands-on prep, followed by a 15-20 minute stovetop-simmer.
Boom! Dinner is ready.
Italian food inspires me on a daily basis (you too?)
For this tasty dish, I riffed on the classic components of an authentic Tuscan ribollita recipe:
Tomato sauce, tender white beans, leafy vegetables and leftover crusty bread.
These mouthwatering ingredients (which all happen to be some of our favorite pantry staples) meld into a nourishing one-dish meal the whole family wants in on.
Everything simmers on the stovetop in one pan (and BTW smells AMAZING), fusing all those ingredients into a savory dish with layers of flavor and texture.
How to make chicken sausage stew:
- Start by toasting some fresh bread crumbs in olive oil, which gets sprinkled on top of the finished dish.
- Briefly cook onion, garlic until softened. Add fresh rosemary and seasonings until fragrant.
- Add the chicken: Rather than chicken parts (delicious, but longer to cook), I subbed convenient chicken sausage links, which cook through in minutes.
- Stir in 2 cups of Premium Roasted Garlic Sauce, canned white beans, and a little water.
- After about 20 minutes of simmering on the stovetop, stir in whatever greens you prefer (I like baby spinach or kale).
- Finally, sprinkled the crunchy toasted breadcrumbs and grated pecorino cheese over the top. Serve right out of the pan.
I often make homemade marinara sauce when I have time.
If you know anything about me, you’re well aware that I’m pretty picky about my red sauce!
Barilla’s new Deliciously Distinct Flavors are inspired by the distinct regions of Italy, and they’re available at Stop & Shop now.
I pop into the grocery store at least twice a week for fresh ingredients and other staples.
The Premium Roasted Garlic Sauce is the closest in quality I’ve found to my homemade sauce, and it doesn’t contain preservatives or GMO ingredients.
This one-pan stew is definitely flavor-boosted with the sauce, which has a vibrant red color and natural chopped-tomato texture.
Pureed roasted garlic and parsley in the sauce adds a rich, robust element that makes the whole dish taste like it was simmering on the stove all day long.
This stew has a satisfying texture, and will thicken up as it cools. If you prefer more of a soupy dish, just stir in a bit more water or stock to your taste.
Serve it up in bowls, and enjoy!
- 1 cup fresh bread crumbs (homemade or prepared) *see note for making breadcrumbs
- 4 tablespoons extra-virgin olive oil
- 1 small onion, chopped (1 cup)
- 1 pound uncooked chicken sausage, sliced into 2-inch pieces
- 1 teaspoon finely chopped garlic
- 1/2 - 1 teaspoon crushed red chili
- 1 tablespoon chopped fresh rosemary
- Kosher salt
- 2 (15-ounce cans) cannellini beans, drained
- 1/2 cup chicken stock or water
- 2 cups Barilla Roasted Garlic Sauce
- 2 cups baby spinach or kale greens
- 1/3 cup grated Pecorino Romano cheese
- Heat 1 tablespoon of the oil in a small skillet over medium-high heat. Add the breadcrumbs and cook 2 - 3 minutes, stirring frequently, until the crumbs are crisp and golden brown. Set aside
- Put the remaining 3 tablespoons olive oil in a large skillet (12-inches) that has a lid. Place over medium heat and add the onion. Cook until the onion is softened and translucent, 3-5 minutes.
- Turn up the heat to medium-high and add the sausage. Cook the sausage until it begins to brown, stirring it around the pan so it doesn't stick.
- Stir in the garlic, rosemary, chili and salt to taste. Cook about 30 seconds, until fragrant. Add the beans, stock and Roasted Garlic Sauce and bring to a simmer.
- Lower the heat, cover the pan and cook 10 minutes. Uncover the pan and simmer 5 more minutes to thicken the sauce. Remove from the heat and stir in the spinach.
- Sprinkle the bread crumbs and cheese over the top and serve.
To make your own breadcrumbs, lightly toast 4 slices of crusty bread. Cut into chunks (you can leave the crusts on) and pulse in a mini food processor to make coarse crumbs.
Amount Per Serving: Calories: 673 Total Fat: 38g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 23g Cholesterol: 137mg Sodium: 825mg Carbohydrates: 37g Fiber: 4g Sugar: 5g Protein: 45g