Ingredients
1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary1/4 teaspoon salt1/4 teaspoon coarsely ground pepper1 cup reduced-sodium chicken broth2 tablespoons sun-dried tomatoes (not packed in oil), chopped1 can (15-1/2 ounces) cannellini beans, rinsed and drained
Preparation
In a small bowl, combine the chicken, rosemary, salt and pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until browned.
Stir in broth and tomatoes, scraping any brown bits from bottom of pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until chicken juices run clear. Add beans; heat through.
