Tasty Tuesday: Tuscan-style Chicken with Sauteed Italian Beans

Yes, I missed last Tasty Tuesday last week altogether. A couple months ago, I told you all that I was visiting a friend who was in the last days of battling breast cancer. Against all odds, my friend, Ellen, hung on for many weeks longer than anyone anticipated. On April 10, however, Ellen stepped into eternity, leaving a grieving husband and two young children. I’ve spent the last many days with this precious family and somehow….Tasty Tuesday just didn’t happen. I’m so sorry. I’m still in a bit of a fog, having arrived home last night. This week though, Tasty Tuesday is happening!

I owe this to one of the lovely young women that I spend two Tuesdays each month with. I’m a mentor with the Blue Ridge MOPS group that meets at Alliance Bible Fellowship. We’ve been swapping recipes for weeks. This delicious recipe for Tuscan-style Chicken with Italian Sauteed Beans comes from our fearless MOPS leader, Amber Skene.

Tuscan Style Chicken with Italian Sauteed Beans


  • 1 pound of boneless chicken breast
  • ½ teaspoon of kosher salt ( I use sea salt)
  • ¼ teaspoons of pepper
  • 2 tablespoons of extra virgin olive oil
  • ¼ cup of dry white wine
  • 1 bag fresh baby spinach leaves (5-6 oz)
  • 1 cup fresh sliced mushrooms
  • 1 14.5 oz can of Italian style diced tomatoes (undrained)
  • 4oz fresh mozzarella cheese
  1. Preheat large sauté pan on medium-high 2-3 minutes.  Season both sides of chicken with salt and pepper.
  2. Place oil in pan; swirl to coat.  Arrange chicken and cook 3-4 minutes on one side or until lightly browned.
  3. Turn chicken and add remaining ingredients and cook 4-5 min or until chicken is done. Meanwhile, slice mozzarella cheese thinly. 
  4. Remove pan from heat.  Top chicken with cheese slices; cover and let stand for 2-3 minutes or until cheese melts.  Serve over the beans.

Italian Sautéed Beans

  • ½ cup roasted red peppers
  • 2 tablespoons extra virgin olive oil
  • 5 fresh garlic cloves
  • 2 19 oz cans of Cannellini Beans (drained and rinsed)
  • ¼ cup white wine
  • ½ teaspoon dried Italian seasonings
  • ½ teaspoon of salt
  • ½ teaspoon of pepper
  • 3 fresh basil leaves (optional)
  1. Preheat large sauté pan on medium 2-3 minutes.  Cut peppers into ¼ inch slices.
  2. Place oil in pan; swirl to coat.  Crush garlic, using garlic press.  Stir in peppers and remaining ingredients; cook 8-10 minutes until beans are thoroughly heated.

Serve with crusty bread. I heartily recommend some lovely bread from Stickboy Bread Co. for this. I also thought longingly of delicious Stickboy goodies several times this past week when I was thinking through meals for extended family who had all traveled to Michigan for Ellen’s funeral. Unfortunately, Stickboy Bread does NOT deliver all the way to MI, so we had to do without!

I love talking food with Amber. As you can see from this recipe, this woman knows good food!

This week I hope to post several more recipe favorites from my favorite MOPS moms over on My Sister’s Kitchen. Come over and check us out. Stay tuned!

Barb Kelley, writing at My Sister’s Kitchen

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  1. Sarah Pinnix says

    Barb, I’m so sorry for your loss. I’m praying for you. Meanwhile, Ambers recipe looks amazing. Thank for sharing it.

  2. Barb, I am sorry about your loss. Rest In Peace, Ellen.

  3. Praying for you Barb!