How To Prepare
Spray large saucepan with cooking spray; heat over medium heat until hot. Sauté onion and garlic 5 minutes; stir in flour and cook 1 minute. Add chicken and cook until browned, about 5 minutes.
Add beans, tomatoes, broth, tomato paste, mushrooms, orange rind, thyme, and tarragon; heat to boiling. Reduce heat and simmer, covered, until onions are tender and chicken is cooked, 10 to 15 minutes. Season with pepper.
Serve over rice noodles. Makes 6 entrée servings or 12 1-cup servings.
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Ingredients
- 1 vegetable cooking spray
- 2 cup frozen, chopped onions
- 1 tsp minced garlic
- 1 Tbsp potato flour
- 1 lb boneless, skinless chicken breast tenders, cut into 1-inch pieces
- 1 can (15 oz) no salt added red kidney beans, or 1½ cups cooked dry-packaged light red kidney beans, double rinsed, drained
- 1 can (14½ oz) diced no salt added tomatoes, undrained
- 1 1/4 cup no salt added chicken broth
- 2 Tbsp no salt added tomato paste
- 1 can (4 oz) mushrooms (drained)
- 2 stripes orange rind (3 x 1-inch)
- 3/4 tsp dried thyme leaves
- 1/2 tsp dried tarragon leaves
- 1 pinch of black pepper
- 4 cup cooked rice noodles, warm
Ingredients
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