Quick Chicken Cassoulet

You can serve this either as is as a stew, over rice, or as the
filling for a quesadilla (that's what I did for lunch the next day
with the leftovers). To make the chicken part easy, buy a roasted
chicken from the supermarket and shred all the meat off, discarding
the skin. You'll have exactly the amount of chicken needed in this
recipe!

1 tablespoon olive oil (or substitute canola oil)
1 package Kielbasa (2/3 less fat), about 10 ounces; cut into
1/4-inch slices
1 large onion, peeled and chopped
2 cups baby carrots, chopped
4 grilled or roasted (boneless and skinless) chicken breasts,
torn into chunks
2 cups less-sodium chicken broth
1 teaspoon minced or chopped garlic
2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
1 dried bay leaf
2 15-ounce cans white beans (cannellini or other), rinsed and
drained
3 tablespoons finely chopped fresh parsley (or 1 1/2 teaspoons
parsley flakes)
2 cups croutons of choice (optional)

Heat a large nonstick skillet or saucepan over high heat, and add
onion, carrots, and kielbasa slices. Cook, turning often, until onion
is golden and sausage is lightly brown on both sides.
Add chicken, broth, garlic, thyme, bay leaf, and beans and stir to
blend. Cover and bring to a boil. Reduce heat to low, and let simmer
about 8 minutes to blend flavors and heat chicken and beans
throughout.
Spoon into shallow bowls (or freezer portions). Just before
serving, sprinkle a little parsley over each serving along with 1/4
cup of croutons if desired.

Yield:
8 servings

Nutritional Information:
Per serving: 298 calories, 27.5 g protein, 31.9 g carbohydrate, 7 g
fat (2.2 g saturated fat, monounsaturated fat and polyunsaturated fat
are not available), 58 mg cholesterol, 7 g fiber, 415 mg sodium.
Calories from fat: 21%.


--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/