Tuscan Rosemary Chicken and White Beans

 

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) Progresso® cannellini beans, drained, rinsed

• 1 In 12-inch skillet, heat dressing over medium-high heat. Cook chicken in dressing 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.