Summer Vegetable Chicken Saute

I haven't been posting many recipes lately and the reason is twofold..1) I just haven't been cooking as much lately, and when I do, they are recipes I've already posted, and 2) a few new recipes I have tried have turned out to be duds. I wonder with other food bloggers if they love everything they post? And do they have duds like me? AND furthermore, it would be really nice, when posting a recipe, write a little review on what you thought of it, right? I mean, some do but a lot don't. Ooh, here's a third reason: We've been eating before I can take a picture! And what good is a recipe posting without a picture? None, that's what. Tonight I made a summer vegetable chicken saute recipe I found from The Sonoma Diet cookbook. I'm trying to eat less carbs and this recipe was perfect: satisfying, healthy, and delicious!

Summer Vegetable Chicken Saute

recipe from The Sonoma Diet Cookbook

Ingredients:

• 2 cups fresh green beans, cut into 2-inch-long pieces
• 1 Tbsp extra virgin olive oil
• 1 pound boneless chicken breast halves, cut into 1-in pieces
• 1 Tbsp chopped fresh oregano or thyme
• 2 cups sliced yellow summer squash and/or zucchini
• 1 15oz can cannellini beans, rinsed and drained (I used pinto)
• 1/4 cup reduced sodium chicken broth
• 6 cloves garlic, minced (1 Tbsp minced)
• 1 cup cherry tomatoes, halved
• 1 Tbsp chopped fresh basil or flat leaf parsley
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

In a covered saucepan cook green beans in a small amount of salted boiling water for 8-10 minutes until crisp tender. Drain; submerse beans in enough ice water to cover and let stand until cool. Drain again; set aside.

Meanwhile, in a very large skillet heat olive oil over medium heat. In a large bowl toss chicken with oregano. Add chicken to hot oil in skillet, cook for 5-6 minutes or until no longer pink, stirring frequently. Remove chicken from skillet and set aside.

Add squash to the skillet, cook and stir over medium-high heat for 3 minutes. Stir in chicken, green beans, cannellini beans, chicken broth, and garlic. Bring to boiling. Add tomatoes, basil, salt, and pepper. Cook about 1 minute or until heated through.

Per serving:

257 cal, 5g fat, 8g fiber

That's 4 points for you WW people!