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