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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 5 |
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This even got a thumb's up from my bean-disliking husband. Leftovers freeze well. Ingredients:
1 small onion, chopped |
1 cup carrot, chopped |
1 cup celery, chopped |
1 teaspoon garlic, minced |
8 ounces boneless skinless chicken breasts |
2 (15 ounce) cans great northern beans, rinsed and drained |
8 ounces tomato sauce |
1 cup low-fat ham, chopped |
2 tablespoons brown sugar |
2 tablespoons molasses |
1/4 teaspoon ground allspice |
1/4 teaspoon dry mustard |
1/4 teaspoon black pepper |
Directions:
1. Spray a large skillet with nonstick spray and place over med-high heat.
2. Add onion, carrots, celery, and garlic and cook until tender, about 7 minutes.
3. Rise chicken, pat dry, and cut into bite-sized pieces.
4. Add chicken to skillet and cook & stir until tender, about 3 minutes.
5. Stir in remaining ingredients and reduce heat to med-low.
6. Cook five minutes, stirring occasionally.
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