Tuscan White Bean and Chicken Skillet

Ingredients

• 10 oz boneless skinless chicken breasts
• 1 can cannellini beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 4 cloves garlic, sliced
• 1 tbsp fresh rosemary, chopped
• 1/2 cup chicken stock
• 1 tbsp lemon juice
• 2 cups baby arugula
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 fresh basil leaves

Instructions

1. 1

   Season the chicken with salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken 5 minutes per side until golden; remove and set aside.

2. 2

   Lower the heat and sauté garlic and rosemary for 1 minute until fragrant.

3. 3

   Add cherry tomatoes and cook 3 minutes until they begin to burst.

4. 4

   Stir in cannellini beans and chicken stock; simmer 5 minutes.

5. 5

   Return the chicken to the skillet, cover, and simmer 8 minutes until cooked through.

6. 6

   Stir in lemon juice and arugula until wilted, top with fresh basil, and serve.