TUSCAN ROSEMARY CHICKEN AND WHITE BEANS

Tuscan Rosemary Chicken and White Beans image

This delicious, Italian-style dinner is on the table in less than 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

1/3 cup Italian dressing
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup water
2 medium carrots, sliced (1 cup)
2 medium stalks celery, sliced (1 cup)
1/4 cup coarsely chopped drained sun-dried tomatoes in oil
1 teaspoon dried rosemary leaves, crushed
1 can (19 oz) Progresso™ cannellini beans, drained, rinsed

Steps:

In 12-inch skillet, heat dressing over medium-high heat. Cook chicken in dressing 2 to 3 minutes on each side or until lightly browned.
Reduce heat to medium-low. Add water, carrots, celery, tomatoes and rosemary to skillet. Cover; simmer about 10 minutes or until carrots are crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).
Stir in beans. Cover; cook 5 to 6 minutes or until beans are thoroughly heated.

Nutrition Facts : Calories 390, Carbohydrate 33 g, Cholesterol 85 mg, Fat 1, Fiber 8 g, Protein 42 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 5 g, TransFat 0 g