Ingredients
2
cups fresh green beans, cut into 2-inch pieces
1
tablespoon olive oil
1
lb skinless boneless chicken breasts, cut into 1-inch pieces
1
tablespoon chopped fresh oregano or thyme leaves
2
cups sliced yellow summer squash or zucchini
1
can (15 oz) cannellini beans, drained, rinsed
1/4
cup reduced-sodium chicken broth
6
cloves garlic, minced
1
cup cherry tomatoes, halved
1
tablespoon chopped fresh basil leaves or Italian (flat-leaf) parsley
1/4
teaspoon kosher (coarse) salt
1/4
teaspoon pepper
Preparation
In covered 2-quart saucepan, cook green beans in small amount of boiling salted water 8 to 10 minutes or until crisp-tender. Drain; place beans in enough ice water to cover. Let stand until cool. Drain again; set aside.
Meanwhile, in 12-inch skillet, heat oil over medium heat. In large bowl, toss chicken with oregano. Add chicken to skillet; cook 5 to 6 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; set aside.
Add squash to same skillet; cook and stir over medium-high heat 3 minutes. Stir in green beans, cannellini beans, broth, garlic and chicken. Heat to boiling. Add tomatoes, basil, salt and pepper; cook about 1 minute longer or until thoroughly heated.
