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Tuscan-Style Chicken and Beans
Recipes
Tuscan-Style Chicken and Beans
4 servings
15 minutes total

Ingredients

  • 2 teaspoons fresh rosemary (or ¾ teaspoon dried rosemary)
  • 1 lb fresh chicken tenderloins
  • Cooking spray
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 (19 oz) can cannellini beans
  • 1 cup reduced-sodium chicken broth
  • 2 tablespoons julienne-cut, sun-dried tomatoes
  • 2 tablespoons cornstarch
  • ¼ cup water

Steps

    1. Chop rosemary leaves very finely. Cut chicken into bite-size pieces (wash hands). 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 (wash hands); cook and stir 2 minutes until browned.
    2. Stir in beans (do not drain), broth, and tomatoes. Combine cornstarch and water until blended; add mixture to pan and bring to a boil, stirring continuously. Reduce heat to medium and cook 5 minutes until chicken is 165°F. Serve.

Amount per ¼ recipe serving: Calories 240, Total Fat 3g, Sat Fat 1g, Trans Fat 0g, Chol 65mg, Sodium 590mg, Total Carb 22g, Fiber 9g, Sugars 2g, Protein 30g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 15%