CHICKEN AND BEANS

1 pound skinless chicken breast halves, cut into bite sized pieces
1 tablespoon vegetable oil
2 green onions and tops, sliced
1/2 teaspoon minced garlic
1 cup (14 1/2 ounces) fat-free reduced-sodium chicken broth
1/4 cup all-purpose flour
1 package (16 ounces) frozen mixed vegetables
1 can (15 ounces) pinto beans or kidney beans
1 teaspoon dried rosemary leaves
salt and pepper, to taste
1 package egg noodles, cooked

Cook chicken in oil in large saucepan over medium heat until browned, about 5 minutes.

Add green onion and garlic and cook 1 minute.

Combine chicken broth and flour; add to sauce pan. Add frozen vegetables, beans, mushrooms, and herbs and heat to boiling; reduce heat and simmer, covered, until chicken vegetables are tender, 8 to 10 minutes.

Season to taste and salt and pepper. Pour over noodles and toss to coat.