Creamy Spinach + Chicken Butter Beans
Creamy Spinach + Chicken Butter Beans
Ingredients
- 1 canned butter beans, drained and rinsed
- 1 cooked chicken breast, shredded
- 1/2 large onion, diced
- 1/2 cup celery, chopped
- 1 tablespoon olive oil
- 1 cup chicken bone broth
- 4 garlic, minced
- 3 cups fresh spinach
- 1/2 lemon
- 1/2 cup Greek yogurt
- 1/2 cup Parmesan cheese, grated
- to taste salt
- to taste black pepper
Instructions
- 1
Place a large pan or skillet over medium heat on the stove.
⏱️ 1 min
- 2
Add 1 tablespoon of olive oil to the hot pan.
⏱️ 1 min
- 3
Add the 1/2 large diced onion and 1/2 cup chopped celery to the pan. Sauté, stirring occasionally, until the onion becomes translucent, about 5-7 minutes.
⏱️ 7 min
- 4
Add the 4 cloves of minced garlic to the pan and sauté for 1 minute until fragrant.
⏱️ 1 min
- 5
Pour in 1 cup of chicken bone broth.
⏱️ 1 min
- 6
Add the 1 can of drained and rinsed butter beans to the mixture, stirring to combine.
⏱️ 1 min
- 7
Add the 1 shredded cooked chicken breast to the pan.
⏱️ 1 min
- 8
Stir in the 3 cups of fresh spinach. Continue to stir until the spinach wilts down completely, about 2-3 minutes.
⏱️ 3 min
- 9
Remove the pan from the heat. Stir in 1/2 cup of Greek yogurt until fully combined, creating a creamy texture.
⏱️ 2 min
- 10
Stir in 1/2 cup of grated Parmesan cheese until melted and incorporated.
⏱️ 1 min
- 11
Squeeze the juice from 1/2 lemon into the dish.
⏱️ 1 min
- 12
Season with salt and black pepper to taste, stirring well.
⏱️ 1 min
- 13
Serve the creamy spinach and chicken butter beans immediately. Optionally, serve with a side of sourdough bread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Spinach + Chicken Butter Beans
- 1 canned butter beans, drained and rinsed
- 1 cooked chicken breast, shredded
- 1/2 large onion, diced
- 1/2 cup celery, chopped
- 1 tablespoon olive oil
- 1 cup chicken bone broth
- 4 garlic, minced
- 3 cups fresh spinach
- 1/2 lemon
- 1/2 cup Greek yogurt
- 1/2 cup Parmesan cheese, grated
- to taste salt
- to taste black pepper
Instructions
- 1
Place a large pan or skillet over medium heat on the stove.
⏱️ 1 min - 2
Add 1 tablespoon of olive oil to the hot pan.
⏱️ 1 min - 3
Add the 1/2 large diced onion and 1/2 cup chopped celery to the pan. Sauté, stirring occasionally, until the onion becomes translucent, about 5-7 minutes.
⏱️ 7 min - 4
Add the 4 cloves of minced garlic to the pan and sauté for 1 minute until fragrant.
⏱️ 1 min - 5
Pour in 1 cup of chicken bone broth.
⏱️ 1 min - 6
Add the 1 can of drained and rinsed butter beans to the mixture, stirring to combine.
⏱️ 1 min - 7
Add the 1 shredded cooked chicken breast to the pan.
⏱️ 1 min - 8
Stir in the 3 cups of fresh spinach. Continue to stir until the spinach wilts down completely, about 2-3 minutes.
⏱️ 3 min - 9
Remove the pan from the heat. Stir in 1/2 cup of Greek yogurt until fully combined, creating a creamy texture.
⏱️ 2 min - 10
Stir in 1/2 cup of grated Parmesan cheese until melted and incorporated.
⏱️ 1 min - 11
Squeeze the juice from 1/2 lemon into the dish.
⏱️ 1 min - 12
Season with salt and black pepper to taste, stirring well.
⏱️ 1 min - 13
Serve the creamy spinach and chicken butter beans immediately. Optionally, serve with a side of sourdough bread.
⏱️ 1 min