Tuscan-style Chicken Stew with Cannelini Beans & Butternut Squash

Serving size

1 person 2 people 4 people

Ingredients

2 tbsp green pesto

(Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
400g tomato & herb sauce

(tomato, cooked onion, water, tomato puree, carrots, caramelised onion, olive oil, basil, cornflour, garlic, date syrup, salt, garlic powder, acidity regulator: lactic acid.)
10g chicken stock powder

(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
4 tbsp sundried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
600g diced British Free Range chicken breast
1 tsp chilli flakes
160g sliced cavolo nero
1 small butternut squash
460g cannellini beans

(cannellini beans, water, salt)
4 garlic clove
1 onion
1 leek

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	87Kcal	559Kcal
	364kJ	2339kJ
Fat	3.1g	20g
of which saturates	0.5g	3.4g
Carbohydrates	7g	44g
of which sugars	2.1g	13g
Protein	7.9g	51g
Salt	0.5g	3.2g
Fibre	2.5g	16g

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High protein 1/3 daily fibre 9 plants Low sat fat

Tuscan-style Chicken Stew with Cannelini Beans & Butternut Squash

Prep time: 15 mins

Total time: 35 mins

Cuisine: Italian

Food group: Poultry

This warming dinner is inspired by a hearty Tuscan soup – traditionally filled with tomatoes, white beans, squash and leafy greens. Yours will star protein-rich free-range chicken, too! The best part? Green basil pesto on top to make those tomatoey flavours sing.

Cooking Instructions

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Pull out a large frying pan, a measuring jug, a peeler & a sieve

Prep & roast

Peel and halve the squash lengthways, discard the seeds, and cut into 2cm chunks
Place the squash onto the lined baking tray, drizzle with 1 tbsp oil and season with salt and pepper. Roast for 25-30 mins, until soft and golden
Meanwhile, trim and slice the leek into 1cm half-moons. Thinly slice the onion and garlic. Drain and rinse the beans. Pick any woody stalks from the cavolo nero

Simmer simmer

Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the leek, onion, garlic and chilli flakes (or to taste)
Cook for 2-3 mins, until the leek and onion soften, then add the chicken and cook for a further 4 mins
Add the beans, along with the sundried tomato paste, stock, tomato herb sauce and 300ml water
Simmer for 13 mins, until the sauce has thickened and the chicken is cooked through

Finishing touches

Add the cavolo nero to the pan and cook for 2-3 mins, until wilted
When ready, stir the roasted squash through and season with salt and pepper to taste

Plate up

Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
Serve the chicken stew into bowls. Drizzle over the pesto