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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Well, I can't make this one a lot, unfortunately, because my oldest son and I are about the only ones in our family who like lima beans. But, if you like lima beans, you'll love this! It's so easy, too, with store-bought chicken. Recipe is from Rachael Ray. Ingredients:
2 tablespoons butter |
1 bunch scallion, white and green parts thinly sliced separately |
salt |
pepper |
1 (10 ounce) box frozen corn |
1 cup frozen lima beans, thawed |
1 cup heavy cream |
2 1/2 cups shredded rotisserie-cooked chicken |
1 tomato, chopped |
Directions:
1. In a large skillet, melt the butter over medium heat.
2. Add the scallion whites, season with salt and pepper and cook, stirring, for 2 minutes.
3. Add the corn, lima beans and cream and bring to a boil.
4. Stir in the chicken and cook, stirring occasionally, until the sauce is thickened, 4 to 5 minutes.
5. Stir in the tomato and scallion greens just before serving.
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