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Spring Chicken Sauté

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  • Prep 20 min
  • Total 40 min
  • Servings 4
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By Betty Crocker Kitchens
Updated Sep 26, 2016
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Ingredients

  • 2 cups fresh green beans, cut into 2-inch pieces
  • 1 tablespoon olive oil
  • 1 lb skinless boneless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon chopped fresh oregano or thyme leaves
  • 2 cups sliced yellow summer squash or zucchini
  • 1 can (15 oz) cannellini beans, drained, rinsed
  • 1/4 cup reduced-sodium chicken broth
  • 6 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon chopped fresh basil leaves or Italian (flat-leaf) parsley
  • 1/4 teaspoon kosher (coarse) salt
  • 1/4 teaspoon pepper

Steps

  • 1
    In covered 2-quart saucepan, cook green beans in small amount of boiling salted water 8 to 10 minutes or until crisp-tender. Drain; place beans in enough ice water to cover. Let stand until cool. Drain again; set aside.
  • 2
    Meanwhile, in 12-inch skillet, heat oil over medium heat. In large bowl, toss chicken with oregano. Add chicken to skillet; cook 5 to 6 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; set aside.
  • 3
    Add squash to same skillet; cook and stir over medium-high heat 3 minutes. Stir in green beans, cannellini beans, broth, garlic and chicken. Heat to boiling. Add tomatoes, basil, salt and pepper; cook about 1 minute longer or until thoroughly heated.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
45
Trans Fat
0g
% Daily Value*:
Vitamin A
20%
20%
Exchanges:
Free
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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