| 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 |
| 2 cloves garlic, roughly chopped |
| 1/4 cup plus 1 tablespoon water, divided |
| 1/4 teaspoon dried rosemary |
| 1/4 teaspoon freshly ground pepper |
| 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 Ingredient Note) |
Tips for Two:
Broth Storage: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broths in aseptic packages keep for up to 1 week in the refrigerator.
Uses: Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.
Ingredient Note:
To make toasted breadcrumbs, toss 1/4 cup whole-wheat breadcrumbs with 1 teaspoon extra-virgin olive oil. Toast the breadcrumbs in a large skillet over medium-high heat, stirring often, until they are golden and crisp, 1 to 2 minutes. |
