Summer Succotash with Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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With the addition of chicken, this favorite side dish becomes a meal. Ingredients:
1 tablespoon vegetable oil |
3 cups fresh corn kernels (about 6 ears) |
1 1/2 cups chopped onion |
1/2 cup chopped red bell pepper |
1 1/2 teaspoons old bay seasoning |
1/2 teaspoon dried thyme leaves, crushed |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
4 garlic cloves, minced |
1 cup frozen baby lima beans, thawed |
1 cup fat-free, less-sodium chicken broth |
2 cups chopped skinless, boneless rotisserie chicken |
1 cup grape or cherry tomatoes, halved |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add the corn, onion, bell pepper, Old Bay seasoning, thyme, salt, black pepper, and garlic; sauté 4 minutes or until onion is tender. Add beans and broth. Bring to a simmer; cook 2 minutes, stirring frequently. Reduce heat to low. Add chicken and tomatoes; cook 5 minutes or until chicken is thoroughly heated, stirring occasionally.
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