The tuscan rosemary chicken and white beans recipe prep time: 30 minutes start to fi nish: 30 minutes 4 servings
Ingredients:
1⁄3 cup Italian dressing
4 boneless skinless chicken breasts (about 1 1⁄4 lb)
1⁄4 cup water
2 medium carrots, sliced (1 cup)
2 medium stalks celery, sliced (1 cup)
1⁄4 cup coarsely chopped drained sun-dried tomatoes in oil
1 teaspoon dried rosemary leaves, crushed
1 can (19 oz) cannellini beans, drained, rinsed
Method:
1 In 12-inch skillet, heat dressing over medium-high heat. Add chicken; cook 2 to 3 minutes on each side or until lightly browned.
2 Reduce heat to medium-low. Add water, carrots, celery, tomatoes and rosemary to skillet. Cover; simmer about 10 minutes or until carrots are crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).
3 Stir in beans. Cover; cook 5 to 6 minutes or until beans are thoroughly heated.
easy variation:
Substitute 8 boneless skinless chicken thighs for the chicken breasts to make this dish even more economical.
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| Tuscan rosemary chicken and white beans recipe |
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