Spring Chicken Sauté
Ingrediënten
- 2 cups fresh green beans cut into 2-inch pieces
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken breasts cut into 1-inch pieces
- 1 tablespoon chopped fresh oregano or thyme leaves
- 2 cups sliced yellow summer squash or zucchini
- 1 can cannellini beans drained, rinsed
- ¼ cup reduced-sodium chicken broth
- 6 cloves garlic minced
- 1 cup cherry tomatoes halved
- 1 tablespoon chopped fresh basil leaves or Italian flat-leaf parsley
- ¼ teaspoon kosher coarse salt
- ¼ teaspoon pepper
Instructies
- In covered 2-quart saucepan, cook green beans in small amount of boiling salted water 8 to 10 minutes or until crisp-tender.
- Drain; place beans in enough ice water to cover.
- Let stand until cool.
- Drain again; set aside.
- Meanwhile, in 12-inch skillet, heat oil over medium heat.
- In large bowl, toss chicken with oregano.
- Add chicken to skillet; cook 5 to 6 minutes, stirring frequently, until no longer pink in center.
- Remove chicken from skillet; set aside.
- Add squash to same skillet; cook and stir over medium-high heat Minutes.
- Stir in green beans, cannellini beans, broth, garlic and chicken.
- Heat to boiling.
- Add tomatoes, basil, salt and pepper; cook about 1 minute longer or until thoroughly heated.
Nutritional Information
Calories: -1250 kcal
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