*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made this twice. It was no betterthe second time when I added more garlic red chili flakes and basil pesto. For all that is in it it seems to lack a lot of flavor; there is too much spinach and beans. All we got was chicken and spinach. Very disappointing after two tries I will not make this again.
I love the Mediterranean angle. Here's a few things I added to give this recipe more depth. A cup of diced tomato - a green tomato would be great. 2 slices of bacon chopped into 1/4 pieces. Small yellow onion fine diced. 5 total cloves of smashed garlic - not 3. Skip the tarragon add a sprig of extra Rosemary AND a small hand of parsley plus 5 sprigs worth of thyme - all chopped fine. Use calamata olives for God's sake. Use the suggested amount of chicken stock but add equal portion of lamb stock if you can - reduce by half under a slow simmer. Red pepper flakes salt and fresh ground pepper to taste. Assemble as directed in original recipe. For extra magic - add a splash of red wine vin. a table spoon of balsamic and squeeze half a lemon in. All this acid helps brake down and blend the favors in addition to adding a brightness that makes everything POP!
This is a great 1 pan meal that cooks up fast during the week and is tasty. I made some changes - I used only 2 cans of beans no spinach substituted half as many kalamata olives instead of black olives better flavor and threw in a tablespoon of capers and half cup pearl couscous to help thicken it up. Still it's the same basic idea and my husband and sons were happy. Next time I think I'll double the garlic and rosemary.