California Chicken and Beans

1 pound skinless chicken breast halves
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 California blend vegetables
1 can (15 ounces) Pinto beans or Kidney beans or 1 1/2 cups cooked dry packaged
Pinto beans or Kidney beans, rinsed, drained
1 can (7 ounces) button mushrooms, drained
1 teaspoon dried rosemary leaves
Salt and pepper, to taste

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.

May be served over cooked rice or noodles, if desired.

Servings: 4
Source: American Dry Bean Board