Wednesday, April 7, 2010

Tuscany Rosemary Chicken & Beans

  • 1/4 cup fat free Italian dressing
  • 3/4 lb chicken tenderloins
  • 2 tbsp water
  • 10 baby carrots, chopped/sliced
  • 1 teaspoon dried rosemary leaves, crushed
  • 3/4 can (19 oz) Navy beans, drained, rinsed

1. In 12-inch skillet, heat dressing over medium-high heat. Cook chicken in dressing 2 to 3 minutes on each side or until lightly browned.
2. Reduce heat to medium-low. Add water, carrots, beans and rosemary to skillet. Cover; simmer about 10 minutes or until carrots are crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).

Makes 3 servings

Calories 174
Fat .5g
Cholesterol 65mg
Sodium 1040mg
Potassium 335mg
Carbs 22g
Fiber 6.5g
Sugars 1g
Protein 26g

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