| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

California Chicken and Beans

1 pound skinless chicken breast halves
1 tablespoon vegetable oil
2 green onions and tops, sliced
1/2 teaspoon minced garlic
1 cup (14 1/2 ounces) fat-free reduced-sodium chicken broth
1/4 cup all-purpose flour
1 package (16 ounces) frozen California blend vegetables
1 can (15 ounces) Pinto beans or Kidney beans or 1 1/2 cups cooked dry-packaged Pinto beans or Kidney beans, rinsed, drained
1 can (7 ounces) button mushrooms, drained
1 teaspoon dried rosemary leaves
Salt and pepper, to taste

1. Cook chicken in oil in large saucepan over medium heat until browned, about 5 minutes. Add green onion and garlic and cook 1 minute.
2. Combine chicken broth and flour; add to sauce pan. Add frozen vegetables, beans, mushrooms, and herbs and heat to boiling; reduce heat and simmer, covered, until chicken vegetables are tender, 8 to 10 minutes. Season to taste and salt and pepper.

Makes 4 servings (about 1 cup each).

TIP: Can be prepared 1 to 2 days in advance; refrigerate, covered. May be served over cooked rice or noodles, if desired.

Nutrient Information Per serving:Per serving: Calories 333; Fat 7g; % Calories from Fat 19; Carbohydrate 32g; Folate 120mcg; Sodium 898mg; Protein 36g; Dietary Fiber 2g; Cholesterol 69mg

Recipe provided courtesy of The Bean Education & Awareness Network.