Ingredients
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1 tablespoon extra virgin olive oil
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1 medium onion, cut in 1/2-inch thick crescents
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1 red bell pepper, cut in 1/2-inch thick strips
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1/2 large fennel bulb, cut in 1/2-inch thick strips
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1 teaspoon ground cumin
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1 (15 ounce) can white beans, rinsed and drained
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1/4 cup chopped flat leaf parsley
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1 tablespoon white wine vinegar
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2 -3 teaspoons cornstarch
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salt & freshly ground black pepper (to taste0)
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1 large garlic clove, finely chopped
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3/4 lb boneless skinless chicken breast
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1/2 cup reduced-sodium fat-free chicken broth, divided
Instructions
- Cut chicken into 1/2-inch wide by 2-inch long strips.
- 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. Sauté 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 rice or roasted potatoes.