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Tuscan Chicken and Beans Recipe

Tuscan Chicken and Beans Recipe photo by Taste of Home

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Rosemary and beans make a nice rustic Italian meal in this flavorful dish. —Marie Rizzio, Interlochen, Michigan

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Tuscan Chicken and Beans Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

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

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.
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.

Nutritional Facts 1 cup equals 216 calories, 3 g fat (1 g saturated fat), 63 mg cholesterol, 517 mg sodium, 17 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Originally published as Tuscan Chicken and Beans in Healthy Cooking October/November 2012, p46

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Tuscan Chicken and Beans

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Reviewed on Jan. 30, 2013 by csteve04

Very quick & easy. We used Great Northern beans because our store was out of cannellini beans, also added 1 clove of garlic. Turned out great (none left for leftovers)

Reviewed on Oct. 16, 2012 by Momof2boysandajzgigi

So much flavor with only a few ingredients! Quick, easy and served with a herb salad mix!