Thrifty Thursday

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I sort of forgot it was Thursday, but as it turns out, what I fixed for dinner tonight was thrifty.

I stole this recipe from Publix Apron’s Simple Meals and did a few minor changes.

 

Tuscan Chicken and Beans

  • 1 tsp dried rosemary
  • 1lb chicken thighs (use what ever chicken you can find on sale), cut in half
  • Olive Oil
  • 1/4tsp salt
  • 1/4tsp pepper
  • 1 (19 ounce) can northern beans (drained, but not rinsed)
  • 1 1/2 cup reduced-sodium chicken broth
  • 2T sun-dried tomatoes
  • 2T cornstarch
  • 1/4 cup water
  • Heat large saute pan on medium-high  with a little bit of olive oil until hot.
  • Add chicken and sprinkle with rosemary, salt and pepper.
  • Cook until chicken is almost done.
  • Stir in beans, broth and tomatoes.
  • Stir cornstarch and water together in a small bowl and slowly add to pan, stirring continuously.
  • Heat to boiling; reduce heat to medium and simmer 5 minutes.

It will easily feed 6 people.

I served mine with a vegetable side and cornbread.

Loved by all, except Smiley who does not eat beans or chicken.

And an added bonus was it took 35 minutes total.

 

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