This recipe is based on a recipe I picked up at Publix, entitled “Tuscan Chicken and Beans with Bread Bows.” The bread bows would not be bone-friendly, however, so I just stuck with the Chicken and Bean recipe and tweaked it a bit. The original recipe is available on-line at http://publix.com/aprons.
3/4 tsp dried rosemary (or 1 sprig fresh rosemary, finely snipped)
1 pound of frozen chicken tenderloins, thawed
1/4 tsp salt
1/4 tsp pepper
1 (19-ounce) can of cannellini beans, undrained
1 cup of Swanson’s no MSG chicken broth
1/4 cup of sun-dried tomatoes, julienne-cut
2 tblsp cornstarch
1/4 cup water (or 1/4 of broth from the pan)
Preheat a large non-stick skillet on medium high for 2-3 minutes. Coat pan with cooking spray. Add chicken, sprinkle with rosemary, salt, and pepper. Cook 2 minutes, cooking occasionally. (Note: I cooked the chicken ahead of time for quicker prep time in the evening.)
Stir in beans, broth, and tomatoes. Stir cornstarch and water together in a small bowl and slowly add to pan, stirring continuously. Heat to boiling, reduce to medium and simmer 5 minutes. Serve.
I served this with brown rice, fresh tomato slices, sliced strawberries, millet dinner rolls, and Pumpkin Pie for dessert!