Sunday, November 25, 2007

Cooktop Cassoulet

From Southern Living magazine, January 2006:

FYI: cas·sou·let...A casserole of white beans, various meats, vegetables, and herbs, slowly simmered or baked in a slow oven.

  • 1 pound smoked turkey sausage, cut into 1/2 inch rounds
  • 4 skinned and boned chicken breasts, diced
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 garlic clove, minced
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 (16 oz.) cans great Northern beans, undrained
  • 1/4 cup chicken broth

-Brown sausage in a large skillet over medium-high heat 10 minutes, stirring often. Remove with a slotted spoon, and drain on paper towels; set aside.

-Saute chicken in hot sausage drippings in skillet 8 to 10 minutes or until done; remove with slotted spoon, and drain on paper towels.

-Saute onion, bell pepper, and garlic in hot drippings in skillet 5 to 6 minutes or until tender. Stir in chicken, sausage, tomatoes, and next 4 ingredients. Bring to a boil, stirring occasionally; cover, reduce heat, and simmer 10 minutes. Stir in beans and broth. Cook, covered, 10 more minutes. Remove and discard bay leaf. Serve immediately.

1 comment:

Angela said...

Here is the exact points and I'll show you exactly what I did...

*I used 14oz. turkey sausage.
*I used 2 chicken breast totaling 6oz. once cooked.

I put this in and it is 6 WW points per serving. I was able to get 7-1 cup servings.