Summer vegetable chicken saute

Ingredients

• 2 cups fresh green beans, cut into 2-inch-long pieces
• 1 Tablespoon extra virgin olive oil
• 1 pound boneless chicken breast halves, cut into 1-in pieces
• 1 Tablespoon chopped fresh oregano or thyme
• 2 cups sliced yellow summer squash and/or zucchini
• 1 15ounces can cannellini beans, rinsed and drained
• 1/4 cup reduced sodium chicken broth
• 6 cloves garlic, minced (1 Tablespoon 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 black pepper

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Preparation

• In a covered saucepan cook green beans in a small amount of salted boiling water for 8-10 minutes until crisp tender.
• Drain; submerse beans in enough ice water to cover and let stand until cool. Drain again; set aside.
• 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 5-6 minutes or until no longer pink, stirring frequently.
• Remove chicken from skillet and set aside.
• Add squash to the 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.

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