Vegetable cooking spray
2 cups chopped onion
4 coves garlic, minced
1 cup sliced mushrooms
1 can (28 ounces) whole tomatoes, coarsely chopped, undrained
1 can (15 ounces) Red Kidney beans or 1 1/2 cups cooked dry-packaged
Red Kidney beans, rinsed, drained
1 can (15 ounces) Black beans or 1 1/2 cups cooked dry-packaged
Black beans, rinsed, drained
1/2 cup dry white wine and tomato juice
1 to 2 tablespoons chili powder, or to taste
1 to 2 tablespoons ground cumin
1/2 teaspoon dried basil leaves
1/2 teaspoon dried rosemary leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon paprika
1 pound boneless skinless chicken breast, cut into large pieces
Salt and pepper, to taste
12 ounces rotini or other shaped past, cooked, warm
2 tablespoons sliced pitted green olives (optional)
2 tablespoons sliced pitted ripe olives (optional)
Spray bottom of large
saucepan with cooking spay; heat oven medium heat until hot.
Sauté onion and garlic until tender, 3 to 4 minutes. Add
mushrooms; cook 3 to 4 minutes. Add tomatoes, beans, wine and
herbs; heat to boiling. Reduce heat and simmer, covered, 10 minutes.
Add chicken; simmer, covered, until chicken is cooked and tender,
20 to 25 minutes. Season to taste with salt and pepper.
Spoon mixture over pasta
in bowls; sprinkle with olives.
Makes 6 main dish servings
(about 1 1/4 cups each).
Nutrient Information Per serving: Calories
506; Fat 5g; % Calories from Fat 8; Carbohydrate 83g; Sodium
633mg; Protein 38g; Cholesterol 46mg
Recipe provided courtesy of The Bean Education
& Awareness Network.
