Total Cook time: 30 Min
1 lb. boneless skinless chicken breasts, cut into 3/4-inch pieces
2 tsp. minced fresh rosemary or 1/2 tsp. dried rosemary
1/4 tsp. salt
1/4 tsp. coarsely ground pepper
1 cup reduced-sodium chicken broth
2 tsp. sun – dried tomatoes (not packed in oil), chopped
1 can(15 1/2 ounces) white kidney beans or cannellini beans, rinsed and drained
- in a small bowl, combine the chicken, rosemary, salt and pepper. In a large non stick skillet coated with cooking spray, cook chicken over medium heat until browned.
- Stir in broth and tomatoes. Bring to boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until chicken juices run clear. Add beans; heat through.