Spring Chicken Saute

By vail28

Ingredients

• 2 cups fresh green beans, cut into 2-inch-long pieces
• 1 tablespoon olive oil
• 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1 tablespoon chopped fresh oregano or thyme
• 2 cups sliced yellow summer squash and/or zucchini
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1/4 cup reduced-sodium chicken broth
• 6 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 tablespoon chopped fresh basil or flat-leaf parsley
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground

Details

Servings 4
Adapted from eatbetteramerica.com

Preparation

Step 1

1. In a covered medium saucepan, cook green beans in a small amount of boiling salted water for 8 to 10 minutes or until crisp-tender. Drain; submerge beans in enough ice water to cover and let stand until cool. Drain again; set aside.
2. Meanwhile, in a very large skillet, heat olive oil over medium heat. In a large bowl, toss chicken with oregano. Add chicken to hot oil in skillet; cook for 5 to 6 minutes or until no longer pink, stirring frequently. Remove chicken from skillet and set aside.
3. Add squash to skillet; cook and stir over medium-high heat for 3 minutes. Stir in chicken, green beans, cannellini beans, chicken broth, and garlic. Bring to boiling. Add tomatoes, basil, salt, and pepper. Cook about 1 minute or until heated through.