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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Rosemary and beans make a nice rustic Italian meal in this flavorful dish. âMarie Rizzio, Interlochen, Michigan Ingredients:
1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces |
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary |
1/4 teaspoon salt |
1/4 teaspoon coarsely ground pepper |
1 cup reduced-sodium chicken broth |
2 tablespoons sun-dried tomatoes (not packed in oil), chopped |
1 can (15-1/2 ounces) white kidney or cannellini beans, rinsed and drained |
Directions:
1. In a small bowl, combine the chicken, rosemary, salt and pepper. In a large nonstick skillet coated with cooking spray, cook chicken over medium heat until browned.
2. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until chicken juices run clear. Add beans; heat through. Yield: 4 servings.
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