Melt margarine in a large ovenproof Dutch oven over medium heat. Add 1 cup onion and garlic, and saute for 5 minutes. Add Marsala, parsley, 1/4 teaspoon thyme, 1/4 teaspoon pepper, 1/4 teaspoon salt, basil, and tomatoes; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Spoon into a bowl; set aside.
Combine 1/4 teaspoon salt, 2 cups water, squash, and carrot in pan, and bring to a boil. Reduce heat, and simmer, partially covered, 30 minutes or until the vegetables are tender. Partially mash the beans with a potato masher, and add beans and tomato mixture to pan. Cook over medium-low heat 30 minutes or until thick. Remove from heat.
Preheat oven to 325 degrees.
Rub chicken with half teaspoon thyme and half teaspoon pepper; set aside. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan; crumble bacon, and set aside. Add chicken to bacon drippings in pan; cook 3 minutes on each side or until browned. Remove chicken from skillet; cut into 1-inch pieces. Add 1 cup onion and sausage to skillet; saute 5 minutes or until lightly browned. Add the chicken, crumbled bacon, and sausage mixture to bean mixture in pan, stirring to combine.
Cover and bake at 325? for 1 hour. Uncover and bake an additional 30 minutes.
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|Serving Size: 1 Serving (2231g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 117 (12%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||17 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 61.2mg||19 %|
|Sodium 513.2mg||18 %|
|Potassium 3370.1mg||89 %|
|Total Carbohydrate 195.6g||58 %|
|Dietary Fiber 35.7g||143 %|
|Sugars, other 159.9g|
|Protein 41.8g||60 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1014
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