Tuscan Chicken & Beans
I found this recipe on Taste of Home. I made it for dinner last night. It has such a great taste. We don't have rosemary, so I substituted oregano & basil.
1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 cup reduced-sodium chicken broth
2 tablespoons sun-dried tomatoes (not packed in oil), chopped
1 can (15-1/2 ounces) white kidney or cannellini beans, rinsed and drained
1. In a small bowl, combine the chicken, rosemary, salt and pepper. In a large nonstick skillet coated with cooking spray, cook chicken over medium heat until browned.
2. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until chicken juices run clear. Add beans; heat through.
Yield: 4 servings.
1 cup equals 216 calories, 3 g fat (1 g saturated fat), 63 mg cholesterol, 517 mg sodium, 17 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.