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.
Tuscan-style Chicken Stew with Cannelini Beans & Butternut Squash
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.
High protein
1/3 daily fibre
9 plants
Low sat fat
Serving size
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
Nutritional Information
Calories: 559
Protein: 51g
Carbs: 44g
Fat: 20g
Tuscan-style Chicken Stew with Cannelini Beans & Butternut Squash
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.
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Cooking Instructions
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
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