Tuscan Rosemary Chicken and Cannellini Beans

by WholeFoodWendy
Prep: 15m
Cook: 15m
poultry
Tuscan Rosemary Chicken and Cannellini Beans - Image

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Ingredients
Servings:4
1lbchicken breast
2tsprosemary
1/4tspsalt
1/4tsppepper
1cupchicken broth
2tbspsun-dried tomatoes
15 1/2ozcannellini beans
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Season the chicken

    Cut the chicken breast into 3/4-inch pieces and toss in a bowl with the minced fresh rosemary, salt, and pepper. Fresh rosemary makes a real difference here, but 1/2 teaspoon dried works if that's what you have.

  1. 2

    Brown the chicken

    Coat a large skillet with a little olive oil or cooking spray and set over medium heat. Add the chicken and cook, stirring now and then, until browned on all sides.

  2. 3

    Simmer with broth, tomatoes, and beans

    Pour in the chicken broth and add the chopped sun-dried tomatoes, scraping up any browned bits from the bottom of the pan. Bring to a boil, then reduce the heat and simmer uncovered for 3 to 5 minutes, until the chicken is cooked through. Rinse and drain the cannellini beans, stir them in, and heat through before serving.

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Tuscan Rosemary Chicken and Cannellini Beans

Created by: WholeFoodWendy

Prep Time: 15m
Cook Time: 15m
Servings: 4

Ingredients

  • 1 lb chicken breast
  • 2 tsp rosemary
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup chicken broth
  • 2 tbsp sun-dried tomatoes
  • 15 1/2 oz cannellini beans

Instructions

  1. Season the chickenCut the chicken breast into 3/4-inch pieces and toss in a bowl with the minced fresh rosemary, salt, and pepper. Fresh rosemary makes a real difference here, but 1/2 teaspoon dried works if that's what you have.
  2. Brown the chickenCoat a large skillet with a little olive oil or cooking spray and set over medium heat. Add the chicken and cook, stirring now and then, until browned on all sides.
  3. Simmer with broth, tomatoes, and beansPour in the chicken broth and add the chopped sun-dried tomatoes, scraping up any browned bits from the bottom of the pan. Bring to a boil, then reduce the heat and simmer uncovered for 3 to 5 minutes, until the chicken is cooked through. Rinse and drain the cannellini beans, stir them in, and heat through before serving.

Notes & Tips

This is the kind of dinner I keep coming back to — a handful of real ingredients that add up to something that tastes like it took all afternoon. Creamy cannellini beans, savory sun-dried tomatoes, and fresh rosemary do all the heavy lifting, no cream or packet needed. It comes together in about half an hour and it's just as good over a little rice or with crusty bread to catch the broth.