Andi Bidwell, a Betty Crocker Kitchens food editor, shares a recipe. It's a delicious Italian chicken skillet dinner you can have on your table in 30 minutes.

Prep Time: 30 min
Total Time: 30 min
Makes: 4 servings

1/3 cup Italian dressing
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup water
2 medium carrots, sliced (1 cup)
2 medium stalks celery, sliced (1 cup)
1/4 cup coarsely chopped drained sun-dried tomatoes in oil
1 teaspoon dried rosemary leaves, crushed
1 can (19 oz) ProgressoŽ cannellini 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, celery, tomatoes 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).
3. Stir in beans. Cover; cook 5 to 6 minutes or until beans are thoroughly heated.

High Altitude (3500-6500 ft): In step 1, cook chicken in dressing 3 to 5 minutes. In step 2, reduce heat to medium and use 1/3 cup water.


Substitution: If you prefer dark meat, substitute 8 boneless skinless chicken thighs for the chicken breasts.

Success: Keep chicken as moist and tender as possible by not overcooking it. Check chicken for doneness at the minimum cooking time by cutting into the thickest part of the chicken with a knife to see if the juices are clear.

Nutrition Information:
1 Serving: Calories 390 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 85mg; Sodium 340mg; Total Carbohydrate 33g (Dietary Fiber 8g, Sugars 5g); Protein 42g Percent Daily Value*: Vitamin A 110%; Vitamin C 8%; Calcium 15%; Iron 30% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 5 1/2 Very Lean Meat; 1 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet