Quick, flavorful one skillet dinner. Fresh rosemary rocks!
1 tbs. olive oil
1/2 c. bottled zesty Italian salad dressing
4 boneless chicken breast halves
1 1/2 c. sliced carrots
1 1/2 c. sliced celery
1/4 c. coarsely chopped marinated sun-dried tomatoes
1 tsp dried rosemary, crushed, or 1 tbs. fresh chopped rosemary
2 cans of cannellini or other white beans, rinsed and drained
Sprinkle chicken w/s/p. Heat oil in skillet and brown chicken. Add salad dressing, cooking chicken 2-3 min per side or until lightly browned.
Reduce heat to low. Add carrots, celery, tomatoes, and rosemary. Cover and simmer for 10 min or until chicken is fork tender and juices run clear. Stir in beans and cook until beans ar3 heated through. Serves 4. Yum! Not sure which little recipe book this came from.