Recipe: Swanson Golden Chicken and Autumn Vegetables

SWANSON GOLDEN CHICKEN AND AUTUMN VEGETABLES

4 skinless chicken breast halves
1 cup Swanson Chicken Broth
1 tbsp. chopped fresh parsley
1/2 tsp. dried rosemary leaves, crushed
1/4 tsp. dried thyme leaves, crushed
1/4 tsp. garlic powder
1 large sweet potato, cut up
1 cup fresh or thawed frozen whole green beans

In non-stick saucepot over medium- high heat, cook chicken 10 minutes or until browned.

Add broth, parsley, rosemary, thyme, garlic powder, potato and beans. Heat to a boil. Cover and cook over low heat 30 minutes or until chicken and potato are done.

Serves 4
Source: Swanson Chicken Broth Advertisement