The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Italian Chick'n & White Bean Stew
Italian Chick'n & White Bean Stew
Prep in 10
High protein
1/3 daily fibre
New
Low sat fat
Serving size
Ingredients
- 1 handful of fresh rosemary
- 40g flaked almonds (Nuts)
- 480g cannellini beans (drained)
- 2 shallot
- 1 tsp red chilli flakes
- 320g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 6 garlic clove
- 120g celery (Celery)
- 160g baby spinach
Nutritional Information
Calories: 477
Protein: 29g
Carbs: 27g
Fat: 27g
Italian Chick'n & White Bean Stew
Italian Chick'n & White Bean Stew
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Cooking Instructions
- Heat a frying pan on medium heat. Toast the almonds for 2-3 mins, until golden brown. Remove from the pan and set aside. Increase the heat slightly, add 1 tbsp oil to the pan and cook the chick'n pieces; fry for 4-5 mins, until golden brown all over. Transfer to a plate and set aside.
- Meanwhile, finely dice the shallots and celery. Finely slice the garlic. Reheat the pan with 2 tbsp oil on medium heat. Add the celery and shallots and cook for 6-8 mins, stirring occasionally, until softened. Add the garlic and cook for another 2 mins.
- Strip the rosemary from the stalks and finely chop. Drain and rinse the beans. Add the rosemary and chilli flakes (or to taste), beans and 400ml hot water to the pan. Bring to the boil, dissolve the stock cube, then simmer for 5 mins, until reduced by half.
- Add the spinach and cream to the bean stew. Stir and simmer for another 8 mins, until thickened to a creamy sauce. Return the chick'n to the pan and cook for a final 2-3 mins, until hot through. Season to taste with sea salt and black pepper.
- Serve the white bean stew garnished with the toasted almond flakes.
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