Tuesday, June 28, 2011
New recipe that we tried tonight! I liked it! Very colorful and pretty dish loaded with vitamins and low in calories and fat. I found this recipe on eatbetteramerica.com
Spring Chicken Sautee
prep time:20 min
start to finish:40 min
2 cups fresh green beans, cut into 2-inch-long pieces
1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 tablespoon chopped fresh oregano or thyme
2 cups sliced yellow summer squash and/or zucchini
1 can (15 oz) Progresso® cannellini beans (white kidney beans), drained and rinsed
1/4 cup Progresso® reduced-sodium chicken broth
6 cloves garlic, minced
1 cup cherry tomatoes, halved
1 tablespoon chopped fresh basil or flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1. In a covered medium saucepan, cook green beans in a small amount of boiling salted water for 8 to 10 minutes or until crisp-tender. Drain; submerge beans in enough ice water to cover and let stand until cool. Drain again; set aside.
2. Meanwhile, in a very large skillet, heat olive oil over medium heat. In a large bowl, toss chicken with oregano. Add chicken to hot oil in skillet; cook for 5 to 6 minutes or until no longer pink, stirring frequently. Remove chicken from skillet and set aside.
3. Add squash to skillet; cook and stir over medium-high heat for 3 minutes. Stir in chicken, green beans, cannellini beans, chicken broth, and garlic. Bring to boiling. Add tomatoes, basil, salt, and pepper. Cook about 1 minute or until heated through.