Who doesn’t like flavorful meals that are quick and easy to make? I particularly like the combination of rosemary and beans in this rustic Italian dish.
—MARIE RIZZIO INTERLOCHEN, MI
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
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, 3-5 minutes or until chicken juices run clear. Add the beans; heat through.