Tuscan “Chicken” & Beans

I was looking for a “chicken” recipe to use some more of the Beyond Meat I bought, and I came across this one. This recipe was so darn easy, and it was delicious! I couldn’t find sun-dried tomatoes that weren’t packed in oil, so I used those. These flavors all went together really well.

rating: 9.3

Tuscan Chicken & Beans

prep time: 30 min.
serves 4

1 lb. boneless skinless chicken breasts, cut into 3/4″ pieces (I used 1 pkg. of Beyond Meat, grilled flavor)
2 tsp minced fresh rosemary or 1/2 tsp dried rosemary (I used dried)
1/4 tsp salt
1/4 tsp coarsely ground pepper
1 cup reduced-sodium chicken broth (I used veggie chicken broth)
2 tbsp sun-dried tomatoes (not packed in oil), chopped
1 can (15 1/2 oz) white kidney or cannellini beans, rinsed and drained


1. In a small bowl, combine the chicken, rosemary, salt and pepper. In a large nonstick skillet coated with cooking spray, cook chicken over medium heat until browned.
2. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until chicken juices run clear. Add beans; heat through.


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