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Tuscan Chicken and Beans

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Rosemary and beans make a nice rustic Italian meal in this flavorful dish. —Marie Rizzio, Interlochen, Michigan
Tuscan Chicken and Beans Recipe photo by Taste of Home

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) cannellini beans, rinsed and drained

Directions

  1. In a small bowl, combine the chicken, rosemary, salt and pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until browned.
  2. Stir in broth and tomatoes, scraping any brown bits from bottom of pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until chicken juices run clear. Add beans; heat through.

Nutrition 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.

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