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- Italian Chicken, Beans and Artichoke Stew - Spezzatino
- 1 lb. bacon, cut into 1/2-inch pieces
- 2 large carrots, peeled and cut into small pieces
- 2 celery stalks, peeled and cut into small pieces
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 cans (14 oz.) chicken stock
- 1 can (6 oz.) tomato paste
- 2 teaspoons dried thyme
- 1 bay leaf
- 1/4 cup packed fresh basil leaves, chopped, plus more for garnishing
- 10 chicken tenders
- 3 cans (15 oz.) Cannellini beans, or other white beans, drained and rinsed
- 1 can (13.75 oz.) artichoke hearts packed in water, drained
View Full Recipe at Pots and Pins
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