COOKING FOR TWO Chicken Cassoulet

Makes 2 servings

ACTIVE TIME: 35 minutes TOTAL TIME: 40 minutes EASE OF PREPARATION: Easy

INGREDIENTS

1 15-ounce can white beans, rinsed

1 teaspoon extra-virgin olive oil

6 ounces boneless, skinless chicken thighs, trimmed of fat and cut into 1 1/2-inch chunks

1 small onion, chopped

2 cloves garlic, roughly chopped

1/4 cup plus 1 tablespoon water, divided

1/4 teaspoon dried rosemary

1/4 teaspoon dried thyme

1/4 teaspoon freshly ground pepper

1/4 cup dry white wine

1/4 cup reduced-sodium chicken broth (see Tips for Two)

3 ounces low-fat turkey kielbasa,

sliced into 1/2-inch pieces

1/4 cup Toasted Breadcrumbs (see Note)

1. Place 1/4 cup beans in a small bowl and mash roughly with the back of a fork or a potato masher. Add the remaining beans to the bowl.

2. Heat oil in a large skillet over medium heat. Add chicken in a single layer. Cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a plate and cover with foil to keep warm.

3. Add onion and garlic to the pan. Cook, stirring, until fragrant, about 1 minute. Add 1 tablespoon water. Cover and cook, stirring occasionally, until the onion is softened and browned, about 4 minutes. Add rosemary, thyme and pepper. Cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to high. Cook, stirring with a wooden spoon to scrape up any browned bits, until the wine has reduced by about half, 30 seconds to 1 minute. Add broth, the remaining 1/4 cup water, kielbasa, the beans and chicken; bring to a boil. Reduce heat to a simmer, cover and cook until the chicken is cooked through, 3 to 5 minutes. Serve topped with Toasted Breadcrumbs.

NUTRITION INFORMATION: Per serving: 411 calories; 14 g fat (3 g sat, 6 g mono); 76 mg cholesterol; 43 g carbohydrate; 32 g protein; 11 g fiber; 854 mg sodium; 667 mg potassium. Nutrition Bonus: Iron & Zinc (20% daily value), Potassium (19% dv), Calcium (15% dv),

Exchanges: 2 starch, 2 vegetable, 4 lean meat 1 1 Carbohydrate Serving