1/6 c Italian dressing (Kraft Free Zesty Italian)
8 oz chicken tenders
1/8 c water
1/2 c baby carrots, sliced
1/2 c celery, sliced
1/8 c coarsely chopped drained sun dried tomatoes in oil
1/2 tsp dried oregano
15.5 oz Cannellini beans (Bush's)
Directions:
In 12" skillet, heat dressing over medium-high heat. Cook chicken in dressing 2-3 min per side or until lightly browned.
Reduce heat to medium-low. Add water, carrots, celery, tomatoes and oregano to skillet. Cover; simmer about 10 min or until carrots are crisp-tender and juice of chicken is clear when center of thickest part is cut.
Stir in beans. Cover; cook 5-6 minutes or until beans are thoroughly heated.
Makes 2 servings.
Calories: 300
Fat: 1.5g
Carbs: 43g
Protein: 35g
Ratings:
Kristen: 3
Dave: 4
You only gave it a 3 b/c of the celery and not using the Rosemary! And mine is way lower calorie! Probably the sun dried! :)
ReplyDeleteSeriously, I am not a big Rosemary fan either (and Jeremy hates it), but he didn't even notice there was rosemary in this! It cooks out mostly and flavors the chicken/beans in a really distinct way. I didn't tell you that before you made this b/c I knew you wouldn't listen :). Just like how you don't listen about celery *gag!*, lol!! Glad Dave seemed to like it!
ReplyDelete