Recipe: Cassoulet Supper

CASSOULET SUPPER

A cassoulet traditionally simmers many hours, but this version can be on your table in just 30 minutes.

1/2 pound chicken breast, no skin, no bone, cut into 1/2-inch pieces
1/2 pound Polish sausage links, sliced 1/2-inch thick
1 can (15 to 16 ounce) great northern beans, rinsed and drained
1 can (15 to 16 ounce) dark red kidney beans, rinsed and drained
1 can (14 1/2 ounce) chunky chunky tomatoes with olive oil, garlic, and spices, undrained
1 tablespoon brown sugar, packed
4 medium-size green onions, sliced (1/2 cup)

Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat. Cook chicken 3 to 5 minutes, stirring occasionally, until brown.

Stir in remaining ingredients except onions. Cook uncovered over medium-low heat 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.

Stir in onions. Cook 3 to 5 minutes, stirring occasionally, until onions are crisp-tender.

Servings: 4
Source: Betty Crocker's Good and Easy Cookbook