In a Casserole Dish
Panko-Topped Chicken & Sausage Cassoulet
1 pound sweet Italian-style turkey sausage, cut into ½-inch slices
2 teaspoons canola oil
2 carrots, chopped
1 onion, chopped
2 garlic cloves, minced
¼ cup dry white wine or vermouth
1 (15½-ounce) can cannellini (white kidney) beans, rinsed and drained
1 (14½-ounce) can petite diced tomatoes
1 cup reduced-sodium chicken broth
1 cup (½-inch) diced cooked skinless chicken breast
1 tablespoon chopped fresh thyme
½ cup whole wheat panko (Japanese bread crumbs)
1 Preheat oven to 350°F.
2 Spray 2½-quart flameproof casserole dish with nonstick spray and set over medium heat. Add sausage and cook until browned, about 10 minutes. Transfer to medium bowl.
3 Add oil to casserole dish. Add carrots, onion, and garlic; cook, stirring, until onion is golden, about 8 minutes. Add wine and bring to boil, scraping up browned bits from bottom of casserole. Cook, stirring occasionally, until wine is evaporated, about 2 minutes. Return sausage to casserole. Add all remaining ingredients except panko; bring to boil.
4 Sprinkle panko over cassoulet and lightly spray with nonstick spray. Transfer casserole to oven and bake until heated through and bread crumbs are browned, about 25 minutes.
PER SERVING (generous 1 cup): 307 Cal, 11 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 65 mg Chol, 880 mg Sod, 24 g Carb, 7 g Sugar, 6 g Fib, 27 g Prot, 66 mg Calc.
HEALTHY EXTRA
Accompany the cassoulet with a plate of thickly sliced tomatoes topped with alfalfa sprouts and a sprinkling of vinegar and sea salt.