Sunday, January 31, 2010

Provencal Chicken & Beans

Today's recipe comes from Sparks.

24 oz boneless, skinless chicken breast
1 yellow bell pepper, diced
1 red bell pepper, diced
1 (16 oz) can cannellini beans, drained and rinsed
1 (14.5 oz ) can petite diced tomatoes with basil and oregano or any style of canned tomatoes
1 dash salt
1 dash black pepper
2 t dried basil
1 t dried thyme

Place all ingredients into a slow cooker, stir and cover with lid; cook on low heat for 7 hours. If you are running late, the mixture will hold for 8 hours, so don't rush.
Makes 6 one cup servings.
NI 212.8/1.5/4.9

I will probably cook up some bulgur when I get home later to go with this.

I don't have a price for serving for this, but it was pretty cheap.

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