Adapted from a recipe by Giada De Laurentiis
2 tbs extra virgin olive oil
2 stalks celery, chopped
1 carrot, peeled, chopped
1 small onion, chopped
14.5 oz can of diced tomatoes, no salt added
14.5 oz can low-sodium, fat-free chicken broth
1/2 c fresh basil leaves, torn into pieces
1 tbs tomato paste
1 bay leaf
1/2 tsp dried thyme
1 lb boneless, skinless chicken breast
15 oz can kidney beans, rinsed and drained
Heat the oil in a large saucepan over medium heat. Add the celery, carrot, onion, salt and pepper. Saute the vegetables until they are soft, about 5 minutes.
Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts to the mixture, and press to submerge.
Bring the stew to a simmer, reduce heat to medium-low, and simmer gently, uncovered, until the chicken is almost cooked through, about 25 minutes. Turn the chicken over during cooking and stir occasionally. Using tongs, transfer the chicken breasts to a plate and set aside for 5 minutes to cool. Add the kidney beans to the pot, and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
Meanwhile, shred the chicken using your favorite method (I use my hand-mixer!), or cut into bite-sized pieces. Return the chicken meat to the stew, and heat through. Season with salt and pepper to taste.