Tuscan Chicken and Beans Recipe

5 3 5
Tuscan Chicken and Beans Recipe
Tuscan Chicken and Beans Recipe photo by Taste of Home
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Tuscan Chicken and Beans Recipe

Read Reviews
5 3 5
Publisher Photo
Rosemary and beans make a nice rustic Italian meal in this flavorful dish. —Marie Rizzio, Interlochen, Michigan
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

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

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

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middjett User ID: 7818954 133523
Reviewed Aug. 19, 2014

"This was suprizingly good. I used cut up thiegh meat because it is what I had on hand Served it up with some hot bread and cut up cantalope. Will make again soon."

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csteve04 User ID: 3413037 184969
Reviewed Jan. 30, 2013

"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)"

MY REVIEW
Momof2boysandajzgigi User ID: 6920231 133587
Reviewed Oct. 16, 2012

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

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