Italian Chicken & White Bean Skillet with Ricotta & Pizza Bianca

Italian Chicken & White Bean Skillet

with Ricotta & Pizza Bianca

Group Created with Sketch. 35 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 810 Cals/serving
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This vibrant skillet boasts plenty of the classic, comforting flavors of Italian-American cuisine thanks to our robust tomato sauce, tender chicken, vegetables, and white beans—all topped with a creamy dollop of ricotta. A crowd-pleasing side of pizza bianca (simply pizza dough baked with aromatic rosemary and garlic) is the perfect vessel for scooping up every delicious bite.

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Italian Chicken & White Bean Skillet with Ricotta & Pizza Bianca
Title
  • 1⅛ lbs Chopped Chicken Breast
  • 1 lb Pizza Dough
  • 1 15.5 -Ounce Can Cannellini Beans
  • 1 8-Ounce Can Tomato Sauce
  • 1 Red Onion
  • ½ lb Sweet Peppers
  • 2 cloves Garlic
  • 1 bunch Rosemary
  • ¼ cup Grated Parmesan Cheese
  • ½ cup Part-Skim Ricotta Cheese
  • 1½ tsps Calabrian Chile Paste
  • 1 oz Pitted Niçoise Olives
  • 2 Tbsps Tomato Paste
  • 1 tsp Whole Dried Oregano
Prepare the ingredients & season the ricotta:
1 Prepare the ingredients & season the ricotta:

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Pick the rosemary leaves off the stems; roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Halve, peel, and medium dice the onion. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Roughly chop the olives. In a bowl, combine the ricotta, half the parmesan, and 1 tablespoon of olive oil. Season with salt and pepper. 

Assemble & bake the pizza bianca:
2 Assemble & bake the pizza bianca:

Lightly oil a sheet pan. Transfer the dough to the sheet pan. Using your hands, gently stretch into a 12-inch by 10-inch rectangle (if the dough is resistant, let rest 5 minutes). Evenly top the prepared dough with the chopped rosemary, half the chopped garlic, and 2 tablespoons of olive oil. Season with salt and pepper. Bake, rotating the sheet pan halfway through, 15 to 17 minutes, or until lightly browned and cooked through. Carefully transfer to a cutting board. 

Cook the chicken & vegetables:
3 Cook the chicken & vegetables:

Meanwhile, pat the chicken dry with paper towels; season with salt, pepper, and the oregano. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced onion, sliced peppers, and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the chicken is browned and cooked through. 

Finish & serve your dish:
4 Finish & serve your dish:

To the pan, add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the beans (including the liquid) and tomato sauce; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until combined and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Cut the baked pizza bianca into 8 equal-sized pieces. Serve the finished chicken and vegetables topped with the chopped olives, seasoned ricotta, and remaining parmesan. Serve the finished pizza bianca on the side. Enjoy!

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Prepare the ingredients & season the ricotta:
1 Prepare the ingredients & season the ricotta:

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Pick the rosemary leaves off the stems; roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Halve, peel, and medium dice the onion. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Roughly chop the olives. In a bowl, combine the ricotta, half the parmesan, and 1 tablespoon of olive oil. Season with salt and pepper. 

2 Assemble & bake the pizza bianca:

Lightly oil a sheet pan. Transfer the dough to the sheet pan. Using your hands, gently stretch into a 12-inch by 10-inch rectangle (if the dough is resistant, let rest 5 minutes). Evenly top the prepared dough with the chopped rosemary, half the chopped garlic, and 2 tablespoons of olive oil. Season with salt and pepper. Bake, rotating the sheet pan halfway through, 15 to 17 minutes, or until lightly browned and cooked through. Carefully transfer to a cutting board. 

Assemble & bake the pizza bianca:
Cook the chicken & vegetables:
3 Cook the chicken & vegetables:

Meanwhile, pat the chicken dry with paper towels; season with salt, pepper, and the oregano. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced onion, sliced peppers, and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the chicken is browned and cooked through. 

4 Finish & serve your dish:

To the pan, add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the beans (including the liquid) and tomato sauce; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until combined and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Cut the baked pizza bianca into 8 equal-sized pieces. Serve the finished chicken and vegetables topped with the chopped olives, seasoned ricotta, and remaining parmesan. Serve the finished pizza bianca on the side. Enjoy!

Finish & serve your dish: