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Tuscan Rosemary Chicken and White Beans

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By Betty Crocker Kitchens
Updated Mar 29, 2011
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This delicious, Italian-style dinner is on the table in less than 30 minutes.

Tuscan Rosemary Chicken and White Beans

  • Prep Time 30 min
  • Total 30 min
  • Servings 4
  • Ingredients 8
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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

Instructions

  • Step 
    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.
  • Step 
    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).
  • Step 
    3
    Stir in beans. Cover; cook 5 to 6 minutes or until beans are thoroughly heated.

Nutrition

390 Calories
9g Total Fat
42g Protein
33g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
340mg
14%
Potassium
1130mg
32%
Total Carbohydrate
33g
11%
Dietary Fiber
8g
34%
Sugars
5g
Protein
42g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
8%
8%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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