My youngest daughter e-mailed this recipe to me back in November of 2003 – a dish that was just right for the brisk weather of November. It’s a quick and easy dish to make if you have cooked chicken breast on hand. The one-cup servings are perfect for those watching the fat and calories before and after Thanksgiving. A two-cup serving would be a hearty autumn meal.
AUTUMN CHICKEN AND BEANS
- ¼ cup chopped onion
- ¼ cup chopped red bell pepper
- 1 cup diced tart apple
- 1 tsp minced garlic
- ½ tsp olive oil
- 1 cup cooked, cubed chicken breast
- ½ tsp ground cumin
- ¼ tsp ground cinnamon
- 15.5 oz. can of cannellini beans*
- 1 Tbsp. raisins
*Navy, Great Northern, pinto or kidney beans can be substituted
In a large skillet, saute onion, pepper, apple and garlic in oil until apple cubes are fork tender.
Add the chicken, cumin, and cinnamon. Stir in beans and raisins. Heat to boiling, then lower heat and simmer 5 to 8 minutes until mixture is slightly thickened. Season to taste with salt and pepper.
4 one-cup servings or 2 generous servings.