Tuscan Rosemary Chicken and White Beans

By jbrockel

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

Details

Servings 4
Adapted from bettycrocker.com

Preparation

Step 1

1. 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.
2. 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).
3. Stir in beans. Cover; cook 5 to 6 minutes or until beans are thoroughly heated.
High Altitude (3500-6500 ft): In step 1, cook chicken in dressing 3 to 5 minutes. In step 2, reduce heat to medium and use 1/3 cup water.