Tuscan Chicken and Beans

Total Cook time: 30 Min

Serves: 4

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

  1. 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.
  2. 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.






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