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Combine the cubed chicken and Italian seasoning in a large mixing bowl. Season with a large pinch of salt and toss with your fingers.
Bring a large pan to a medium high head. Add the jarred soffritto and warm it though, just about 30 seconds. Add the seasoned chicken to the pan and sear for 4 minutes. Toss the chicken around and sear another 4 minutes, until you get some nice browning here and there.
Add the beans, stock and cream; cover and reduce heat to a medium. Simmer about 15 minutes, until the flavors have a chance to marry. Off the heat squeeze the lemon juice in and stir. Taste it now. Need more salt? Add a pinch.
Garnish with parmesan cheese and fresh parsley. Serve with crusty bread for dipping!
Serves 4.