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Publix Simple Meals

Tuscan Chicken and Beans With Bread Bows

Makes 4 Servings
Total Time:
30 minutes
Active Time:
30 minutes

Cooking Sequence

-- Prepare bread bows and begin to bake - 10 minutes

-- Prepare chicken and beans; serve - 20 minutes

Tuscan Chicken and Beans


2 teaspoons fresh rosemary (or 3/4 teaspoon dried rosemary)

1 lb boneless chicken tenders

Cooking spray

1/4 teaspoon salt

1/4 teaspoon pepper

1 (19-oz) can cannellini beans (undrained)

1 cup reduced-sodium chicken broth

2 tablespoons julienne-cut sun-dried tomatoes

2 tablespoons cornstarch

1/4 cup water


-- Remove stems; snip rosemary leaves very finely.

-- Cut chicken into bite-size pieces (wash hands).


1. Preheat large sauté pan on medium-high 2-3 minutes. Coat chicken with cooking spray; sprinkle with rosemary, salt, and pepper. Place chicken in pan; cook and stir 2 minutes to brown chicken.

2. Stir in beans, broth, and tomatoes. Combine cornstarch and water until blended; add mixture to pan, stirring continuously, and bring to a boil. Reduce heat to medium and cook 5 minutes. Serve.

Bread Bows


2 tablespoons grated Parmesan cheese

1/2 teaspoon dried Italian seasoning

1 (11-oz) can breadstick dough


1. Preheat oven to 400°F. Combine cheese and seasoning on plate.

2. Roll each breadstick in cheese mixture. Twist and fold to form a bow or knot shape. Bake 15 minutes or until golden. Serve.

Aprons Advice

-- Complete your meal with a fresh salad blend and fresh-baked cookies for dessert.

-- You can substitute oregano for the rosemary.

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Tuscan Chicken and Beans

CALORIES (per 1/4 recipe) 270kcal; FAT 3.5g; CHOL 65mg; SODIUM 520mg; CARB 26g; FIBER 7g; PROTEIN 32g; VIT A 2%; VIT C 6%; CALC 8%; IRON 15%

Bread Bows

CALORIES (per 1/4 recipe) 220kcal; FAT 4.5g; CHOL 0mg; SODIUM 590mg; CARB 38g; FIBER 1g; PROTEIN 7g; VIT A 0%; VIT C 0%; CALC 2%; IRON 10%

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