Yield: 6 Servings
|2 cups||Sliced carrots|
|1 cup||Chopped celery|
|1 medium||Onion; thinly sliced|
|2||Cloves garlic; minced|
|1 tablespoon||Olive oil|
|1 pounds||Boneless chicken breasts|
|3 cups||Ragú old world pasta sauce|
|2 cans||(15 oz. each) white beans; drained and rinsed|
|1 pinch||Crushed red pepper|
In a large skillet, sauté vegetables and garlic in olive oil about 3 minutes or until tender; remove and set aside. Slice chicken into thick strips. In the same skillet, thoroughly brown chicken on all sides. Return vegetables to skillet. Add sauce, beans, and crushed red pepper flakes.
Bring to a boil. Reduce heat to medium; cover and simmer 20-25 minutes or until chicken is thoroughly cooked. Stir occasionally.
*MCformatted by Martha Hicks & Buster* Recipe by: Found on Internet
Posted to MC-Recipe Digest V1 #880 by "Nitro_II " <Nitro_II@...> on Nov 2, 97