2 cups fresh green beans, cut into 2-inch pieces
1 tablespoon olive oil
1 lb skinless boneless chicken breasts, cut into 1-inch pieces
1 tablespoon chopped fresh oregano or thyme leaves
2 cups sliced yellow summer squash or zucchini
1 can (15 oz) cannellini beans, drained, rinsed
1/4 cup reduced-sodium chicken broth
6 cloves garlic, minced
1 cup cherry tomatoes, halved
1 tablespoon chopped fresh basil leaves or Italian (flat-leaf) parsley
1/4 teaspoon kosher (coarse) salt
1/4 teaspoon pepper
In covered 2-quart saucepan, cook green beans in small amount of boiling salted water 8 to 10 minutes or until crisp-tender. Drain; place beans in enough ice water to cover. Let stand until cool. Drain again; set aside.
Meanwhile, in 12-inch skillet, heat oil over medium heat. In large bowl, toss chicken with oregano. Add chicken to skillet; cook 5 to 6 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; set aside.
Add squash to same skillet; cook and stir over medium-high heat 3 minutes. Stir in green beans, cannellini beans, broth, garlic and chicken. Heat to boiling. Add tomatoes, basil, salt and pepper; cook about 1 minute longer or until thoroughly heated.
Source: Betty Crocker