Tuscan chicken and beans <r t>

4 servings

Ingredients

Quantity Ingredient
Olive Oil Spray
1 pounds Skinned And Boned Chicken Breasts; Cut In 1\" Pieces
1 teaspoon Dried Rosemary; Crushed Or 2 Tsp Chopped Fresh Rosemary
¼ teaspoon Salt
¼ teaspoon Freshly Ground Pepper
1 cup Nonfat Chicken Broth
16 ounces Cannellini Beans; Rinse, Drain
2 tablespoons Sun-Dried Tomatoes; Note 1
Fresh Rosemary; Optional

Directions

Note 1: Original recipe called for sun-dried tomato sprinkles ... I just used sun-dried tomatoes and cut them into small pieces to make sprinkles.

These are not oil packed.

Coat a large nonstick skillet with cooking spray; place over med heat until hot. Add chicken; sprinkle with rosemary, salt, and pepper. Stir-fry 2 minutes.

Add broth, beans, and tomato sprinkles to skillet; bring to a boil. Reduce heat, and simmer, uncovered, 8 min or until chicken is done. Sprinkle with fresh rosemary, if desired.

Yield: 4 servings

Per Serving: Cal 193, Total Fat 1.9g, Sat Fat 0.4g, Carb 11g, Fib 3.8g, Pro 29.8g, Sod 586mg, CFF 9%

This has an incredible aroma and flavor. It is definitely a keeper. Very quick and extremely easy to put together.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

Recipe by: 5 Ingredients, 15 Minutes, Cooking Light Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Jul 22, 1999, converted by MM_Buster v2.0l.

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