Recipe: Chicken with Fennel and Red Peppers

CHICKEN WITH FENNEL AND RED PEPPERS

3/4 pound boneless, skinless chicken breast
1 Tbsp. extra virgin olive oil
1 medium onion, cut in 1/2-inch crescents
1 red bell pepper, seeded and cut in 1/2-inch strips
1/2 large fennel bulb, or 1 medium, cut lengthwise in 1/2-inch strips
1 large garlic clove, finely chopped
1 tsp. ground cumin
1 (15 oz.) can white beans (great northern, cannellini, trout, etc.) rinsed and drained
1/4 cup chopped flat-leaf parsley
1/2 cup fat-free, reduced-sodium chicken broth, divided
1 Tbsp. white wine vinegar
Salt and freshly ground black pepper
Cut chicken into 1/2-inch by 2-inch strips.
cooked brown rice or roasted potatoes (to serve)

Heat oil in a medium, non-stick skillet over medium-high heat. Cook chicken until white on the outside. Transfer to a plate.

Add onion, red pepper and fennel to the pan. Stir to coat with oil and juices from the chicken. Saute 2 minutes.

Mix in garlic. Cook until onions and fennel are golden, about 5 minutes, stirring occasionally.

Return chicken to the pan. Stir in cumin, beans, parsley, 1/4 cup broth, vinegar and salt. Simmer until chicken is white in the center and vegetables are still al dente, 5 to 6 minutes. With a slotted spoon, transfer food to a bowl and keep warm on the side.

Mix cornstarch into the remaining broth until well blended. Stir into the liquid in the pan. Heat to a simmer, stirring constantly, until mixture thickens. Return chicken mixture to the pan. Stir until mixture is coated with the sauce and heated through. Season to taste with salt and pepper.

Serve with cooked brown rice or roasted potatoes.

Makes 4 servings (5 1/2 cups)
Adapted from source: the American Institute for Cancer Research