Tuscan Rosemary Chicken and White Beans

This is another recipe idea from the Betty Crocker Nov 03 magazine. We've had this before and I remember it being good. It did not disappoint today. I did change it a bit - added some chicken, more veggies.... This is how I made it today.



Ingredients

• 2/3 cup Italian dression
• 2 lbs boneless, skinless chicken breast (This was 4 for me - they were semi -large and I wanted them to cook without drying out so I cut them in half to make 8 pieces.)
• 1/4 cup water
• 5 carrots
• 2 stalks celery
• 1/4 cup julienne cut sun-dried tomatoes (found these pre cut, not in oil- so convenient)
• 2 tsp dried rosemary leaves, crumbled
• 2 cans great northern beans, rinsed and drained

Directions

1. Heat dressing in large skillet over medium-high heat. Cook chicken in dressing 2 to 3 minutes on each side.
2. Reduce heat to medium-low. Add water, carrots, celery, tomatoes and rosemary to skillet. Cover and simmer about 10 minutes.
3. Stir in beans. Cover and cook 5 to 6 minutes or until beans are thoroughly heated and chicken is completely cooked.