Tuscan Rosemary Chicken and White Beans

  • Prep 30 min
  • Total 30 min
  • Servings 4

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) Progresso™ cannellini beans, drained, rinsed

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
340mg
14%
Potassium
1130mg
32%
Total Carbohydrate
33g
11%
Dietary Fiber
8g
34%
Sugars
5g
Protein
42g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
8%
8%
Calcium
15%
15%
Iron
30%
30%
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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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