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.

Ingredients

• 2 tablespoons grated Parmesan cheese
• ½ teaspoon dried Italian seasoning
• 1 (13.8 oz) can refrigerated pizza dough

Steps

1. Preheat oven to 400°F. Combine cheese and seasoning on plate. Unroll dough and cut into 2-inch strips.
2. Coat each strip with cheese mixture. Twist and fold to form bow or knot shape. Bake 15 minutes or until golden. Serve.