Ingredients:
1⁄3 cup Italian dressing
4 boneless skinless chicken breasts (about 1 1⁄4 lb)
1⁄4 cup water
2 medium carrots, sliced (1 cup)
2 medium stalks celery, sliced (1 cup)
1⁄4 cup coarsely chopped  drained sun-dried tomatoes in oil
1 teaspoon dried rosemary leaves, crushed
1 can (19 oz) cannellini beans, drained, rinsed

Method:
1 In 12-inch skillet, heat dressing over medium-high heat. Add chicken; cook 2 to 3 minutes on each side or until lightly browned.

2 Reduce heat to medium-low. Add water, carrots, celery, tomatoes and rosemary to skillet. Cover; simmer about 10 minutes or until carrots are crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).

3 Stir in beans. Cover; cook 5 to 6 minutes or until beans are thoroughly heated.

easy variation:
Substitute 8 boneless skinless chicken thighs for the chicken breasts to make this dish even more economical.

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