Summer vegetable chicken saute
Ingredients
2
Preparation
Preparation15 min
Cook time1 min
- 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.
