Adapted from a recipe found on happydiabetic.com
This lovely creation is yet another way to use my Homemade Chicken Breast Cold Cuts or, for a different texture, my Versatile Shredded Chicken Breast . Either way this meal is bound to delight everyone around the table. Enjoy!
- Ingredients:
- 2 tbsp extra virgin olive oil
- 2 large white button mushrooms - sliced
- half each red and yellow bell pepper - sliced to 1.5" long sticks
- 1 average tomato diced
- ½ red onion sliced or diced - your call
- 1/3 cup vegetable stock
- 4-5 oz of cut up asparagus - 1.5" pieces
- 1 tsp oregano
- 1 tsp rosemary
- 1 tsp basil
- 1 tbsp fresh garlic
- 8 ounce skinless precooked chicken - sliced or shredded
- 14 black olives - pitted and cut in half lengthwise
- 15 oz can cannellini beans - drained
- fresh ground black pepper to taste - 4-5 twists
- sea/kosher salt to taste
- 1 fresh lime - quartered for table serve
Preparation:
Heat oil in a large skillet over medium heat. Add the mushrooms, bell peppers, onions and asparagus and sauté for 5 minutes.
Add the cooked chicken and fresh garlic.
Lower heat, add vegetable stock, oregano, rosemary, and basil. Carefully fold in the diced tomatoes, beans and olives.
Simmer for about 5 minutes with an occasional toss. Cook over low heat until chicken is nice and hot. Season with fresh ground black pepper and some sea/kosher salt to taste and add a generous squeeze of lime.
