• 1 Lbs. boneless, skinless chicken breast
• 1 Tbs. vegetable oil
• 2 green onion, with tops, sliced
• 1/2 tsp. garlic, minced
• 1-3/4 cups low sodium chicken broth, fat-free
• 1/4 cup all purpose flour
• 1 Lbs. frozen mixed vegetables
• 1 Lbs. canned pinto beans, or kidney beans, drained and rinsed
• 1/2 Lbs. button mushrooms, drained
• 1 tsp. dried rosemary leaves

Cook chicken in oil in large saucepan over medium heat until browned, about 5 minutes. Add green onion and garlic and cook 1 minute. Combine chicken broth and flour; add to sauce pan. Add frozen vegetables, beans, mushrooms, and herbs and heat to boiling; reduce heat and simmer, covered, until chicken vegetables are tender, 8-10 minutes. Season to taste and salt and pepper. This recipe can be prepared 1-2 days in advance; refrigerate, covered. Serve over cooked rice or noodles, if desired. Courtesy American Dry Bean Board.