Pulled chicken with mushrooms in a white bean, tomatoe sauce

2 Tbsp Canola Oil
20 ounces of skinless chicken breast
3.5 ounces mushrooms quartered
4.5 ounces yellow onion sliced
.25 ounce garlic minced
2 Tbsp. Chili powder
2 Tbsp. Ground Cumin
1-28 ounce can Whole peeled plum tomatoes
(separate the juice and chop the tomatoes)
1-15.5 ounce can white (cannelli) beans
2 cups chicken stock
Salt and pepper to taste

My husband hates beans, so what I do is leave them out until the dish is finished in the oven. I use a slotted spoon and take out all the chunky ingredients. Then I place the pot on a cook top, add my white beans, and let it simmer on medium high heat for about 15 minutes (or until the beans start to look bloated). Then I blend it with a hand blender (immersion blender) and it makes a nice thick sauce. I then shred the chicken and add everything back to the pot and serve.

Preheat your oven to 375 degrees. Use an oven safe sauce pot. Place the large sauce pot on medium high heat. When the pot is hot add your oil. Season the chicken with salt and pepper and sear on both sides until you get a golden brown color. Remove the chicken and add your mushrooms, garlic and onions to the pot. Then add the cumin and chili powder to toast. Add the tomato juice and hot chicken stock, making sure to scrape the brown bits from the bottom of the pot with a wooden spoon. Add the chopped tomatoes, adn the white beans. Return the chicken to the pot, top with a lid and place it in the center of your oven for 2 hours.

Serving Size: 1 cup

Number of Servings: 6

Recipe submitted by SparkPeople user PFROG74.