Tuscany Rosemary Chicken & Beans

• 1/4 cup fat free Italian dressing
• 3/4 lb chicken tenderloins
• 2 tbsp water
• 10 baby carrots, chopped/sliced
• 1 teaspoon dried rosemary leaves, crushed
• 3/4 can (19 oz) Navy beans, drained, rinsed

1. In 12-inch skillet, heat dressing over medium-high heat. Cook chicken in dressing 2 to 3 minutes on each side or until lightly browned.
2. Reduce heat to medium-low. Add water, carrots, beans and rosemary to skillet. Cover; simmer about 10 minutes or until carrots are crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).

Makes 3 servings

Nutrition
Calories 174
Fat .5g
Cholesterol 65mg
Sodium 1040mg
Potassium 335mg
Carbs 22g
Fiber 6.5g
Sugars 1g
Protein 26g