Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 2 teaspoons vegetable oil
- 3/4 cup fine-chopped onions
- 3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
- 1-1/2 cups fine-chopped carrots
- 3/4 cup fine-chopped red bell peppers
- 3/4 cup fine-chopped celery
- 1/4 cup canned chopped green chilies
- 3/4 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon fresh-ground black pepper
- 1 (16-ounce) can canelli beans or other white beans, rinsed and drained
- 1 (14-1/2-ounce) can fat-free less sodium chicken broth
- 3 Tablespoons Classic Pesto (recipe link below)
Preparation:
Heat oil in a Dutch oven over medium-high heat. Add onions and chicken, saute 5 minutes. Add carrots, bell peppers, and celery, saute 4 minutes. Add chiles, oregano, cumin, salt, pepper, beans, and broth bring to a boil. Cover, reduce heat and simmer 25 minutes.Stir in pesto sauce.
Yield: 4 servings
• Classic Pesto Recipe
Per serving: 297 calories, 30 percent calories from fat, 24 grams protein, 34 grams carbohydrates; 13 grams total fiber, 10 grams total fat, 38 milligrams cholesterol, 380 milligrams sodium
Recipe Source: Cooking Light (Oxmoor)
Reprinted with permission.
