This delicious, Italian-style dinner is on the table in less than 30 minutes.
cup Italian dressing
boneless skinless chicken breasts (about 1 1/4 lb)
medium carrots, sliced (1 cup)
medium stalks celery, sliced (1 cup)
cup coarsely chopped drained sun-dried tomatoes in oil
teaspoon dried rosemary leaves, crushed
can (19 oz) Progresso™ cannellini beans, drained, rinsed
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.
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).
Stir in beans. Cover; cook 5 to 6 minutes or until beans are thoroughly heated.
If you prefer dark meat, substitute 8 boneless skinless chicken thighs for the chicken breasts.
Keep chicken as moist and tender as possible by not overcooking it. Check chicken for doneness at the minimum cooking time by cutting into the thickest part of the chicken with a knife to see if the juices are clear.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Tuscan Rosemary Chicken and White Beans