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Tuscan Chicken and Beans

Rosemary and beans make a nice rustic Italian meal in this flavorful dish. —Marie Rizzio, Interlochen, Michigan
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

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

  • 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.
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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Reviews

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Average Rating:
  • cynandtom
    Aug 22, 2017

    Healthy, easy, weeknight meal!

  • middjett
    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.

  • csteve04
    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)

  • Momof2boysandajzgigi
    Oct 16, 2012

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