New England Baked Bean Stew

 

1/2

pound boneless, skinless chicken breasts, cut into 1/2-inch pieces

1/2

pound fully cooked Polish sausage, cut into 1/2-inch slices

1

can (15 to 16 ounces) great northern beans, rinsed and drained

1

can (15 to 16 ounces) dark red kidney beans, rinsed and drained

1

can (14 1/2 ounces) diced tomatoes with olive oil, garlic and spices, undrained

1

tablespoon packed brown sugar

4

medium green onions, sliced (1/4 cup)

• 1 Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 5 minutes, stirring occasionally, until brown.
• 2 Stir in remaining ingredients except onions. Cook uncovered over medium-low heat 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
• 3 Stir in onions. Cook 3 to 5 minutes, stirring occasionally, until onions are crisp-tender.