I’m feeling “under pressure.” Not so much like that Queen/David Bowie song. But the usual day-to-day stuff we all deal with – pressure to do my work well, to raise my kids to be happy, healthy and successful (whatever the definition of those things). Pressure to manage the household, get people on time to where they need to go. To be a good friend, a good sister, a good neighbor, a good dog-mom. But of course, it’s not just me – we all feel these pressures, don’t we? Everything from making sure the kids have all the school supplies they need to whether they are getting enough exercise is cause for stress. But over the past several years, life has made me realize that the things in our lives we can’t control are the things we should just “let go” our worry, or at least try to let go. Just calm down a bit. Live life. Breathe. Have gratitude. With those remedies in mind, here’s something we all can control: serving a healthy meal that is easy, fresh, and delicious. This White Bean Chicken Sausage Skillet is all of those things, and more. I promise.
This recipe was like a godsend to me (gratitude). I don’t remember how I stumbled onto one of my new favorite food websites, Feasting at Home, but when I did, I was inspired and amazed by all of the beautiful dishes, many adaptable to special needs diets (low-carb, gluten-free, Vegan). It was this one, for Spanish White Bean, Shrimp and Sausage Skillet that was calling my name. I did make a few changes to suit my family’s needs, like substituting chicken for the shrimp, and increasing the size of the dish a bit for 4-6 people instead of 3. And, can I tell you? This dish was so easy to make, it will likely be on my table again in the next several weeks. It is a one-pan meal, includes fresh veggies, lots of healthy protein and spices (cumin and paprika!) that are warm and comforting. So much for the stress of the day! (Breathing. Living life!)
So if the pressures of life are getting you a bit out of sorts, try this healthy, quick, and comforting dish. You won’t be sorry. Enjoy!
Spanish White Bean, Chicken and Sausage Skillet
This quick and easy one-pot meal is comfort food at its finest – healthy, hearty, so delicious! Such great flavors and textures! If you or anyone in your family likes low-carb and/or Gluten-free meals, this one is for you!
I adapted it slightly from Sylvia Fountaine’s Feasting at Home, a beautiful and inspirational food website which includes so many easy-to-prepare dishes, many of which are adaptable to vegetarian and/or vegan meals, and “seasonal, plant-inspired dishes”. My changes included substituting cubed chicken breast for shrimp, and increasing the fish sauce and cider vinegar, both from 1 t to 1 1/2 t.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
- Category: Low-carb, gluten-free
- Method: Stove-top
- 3/4 lb. Chicken Breast, cut into 3/4” cubes
- 12-oz. Andouille Sausage, sliced (I used Trader Joe’s Chicken Andouille)
- 2 T Olive Oil
- 1 small, yellow onion, diced
- 4 cloves garlic, chopped
- 1 Red, Orange, or Yellow Bell Pepper, sliced into 3/4” squares or strips
- 2 large, fresh Tomatoes, diced, retaining the juices
- 1 15-0z. Can White beans, drained and rinsed
- 1/2 c Water
- 1 1/2 t Fish Sauce
- 1 1/2 t Cider Vinegar
- 1/2 t Smoked Paprika
- 1 t Cumin
- 1/2 t Salt
- 1/4 C Parsley or Cilantro, chopped
Sauté the Proteins
- In a deep skillet or cast-iron pan, heat 1 T olive oil over Medium-High heat. Sauté the chicken until cooked through. Remove from pan. Add second Tablespoon Olive oil and brown the andouille slices on both sides until done. Remove from the pan.
Sauté the Vegetables
- Cook the onions in the same pan – you may need to add a bit more oil – until they become slightly tender, about 3-4 minutes.
- Turn the heat down to Medium, add the garlic and bell pepper pieces, continuing to saute until tender, about 2-3 more minutes.
- Add the tomatoes and their juices, cooking 3 minutes.
- Add the beans, water, fish sauce, vinegar, paprika, cumin and salt.
- Continue to cook until enough liquid evaporates (to your liking) and the sauce begins to thicken just a bit. Add the cooked chicken and andouille back to the pan. Stir.
- Garnish with the parsley or cilantro.
If you would like the dish to be more stew-like, you could add 1 heaping T Cornstarch, stirred into a little water at the end of the cook time.
- Calories: 420