Title: Tuscan Chicken And Beans
Categories: Beans/peas/, Chicken/tur, Eat-lf mail
Yield: 4 servings

Olive Oil Spray
1 lb Skinned And Boned Chicken
-Breasts; Cut In 1" Pieces
1 ts Dried Rosemary; Crushed Or 2
-Tsp Chopped Fresh Rosemary
1/4 ts Salt
1/4 ts Freshly Ground Pepper
1 c Nonfat Chicken Broth
16 oz Cannellini Beans; Rinse,
-Drain
2 tb Sun-Dried Tomatoes; Note 1
Fresh Rosemary; Optional

Note 1: Original recipe called for sun-dried tomato sprinkles ... I just
used sun-dried tomatoes and cut them into small pieces to make sprinkles.
These are not oil packed.

Coat a large nonstick skillet with cooking spray; place over med heat until
hot. Add chicken; sprinkle with rosemary, salt, and pepper. Stir-fry 2
minutes.

Add broth, beans, and tomato sprinkles to skillet; bring to a boil. Reduce
heat, and simmer, uncovered, 8 min or until chicken is done. Sprinkle with
fresh rosemary, if desired.

Yield: 4 servings

Per Serving: Cal 193, Total Fat 1.9g, Sat Fat 0.4g, Carb 11g, Fib 3.8g, Pro
29.8g, Sod 586mg, CFF 9%

This has an incredible aroma and flavor. It is definitely a keeper. Very
quick and extremely easy to put together.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork


Recipe by: 5 Ingredients, 15 Minutes, Cooking Light

Posted to EAT-LF Digest by Reggie Dwork on Jul 22,
1999, converted by MM_Buster v2.0l.