|White Chicken chill served with a Havarti Cheese Spinach Panini|
1 large 2 onion, chopped
1 pound ground chicken
1 tsp. salt
2 Tsp. ground cumin
1 cup water
1 Tbs. dried oregano
2 tsp. chili powder
3 Tbs. flour
1 - 15 oz. can cannellini beans rinsed and drained
2 cups fresh chopped baby spinach
1 1/2 C frozen corn
1 -15 oz. can chicken broth
1/4 tsp. red pepper flakes
1/2 C shredded mozzarella cheese
In a large pot, heat the oil over medium high heat. Add the onion and cook until translucent, about 5 minutes. Add ground chicken, 1 tsp. salt, cumin, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, spinach, corn and chicken stock. Bring the mixture to a simmer, scraping the bottom of the pan often with a wooden spoon, add more oil if needed. Simmer roughly 30 minutes on low. Add red pepper flakes and simmer. Ladle in bowls and top with mozzarella cheese.
Havarti cheese and Spinach Panini.
In a med skillet melt 2 tablespoons of butter and add 2 cups of fresh baby spinach and saute, just as the spinach starts to wilt take it off the heat. If you have a Panini press get it hot and place a good whole grain bread on it , add the spinach and place 2- 3 to slices of Havarti cheese on the spinach and another slice of bread on top and close the machine and let it toast. If you dont have a Panini press, you make just as you would a grilled cheese on the stove top.