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Recipe of the Week


Chicken Marengo

  • Vegetable cooking spray
  • 2 cups frozen, chopped onions
  • 1 tsp. minced garlic
  • 1 Tbsp. flour
  • 1 pound boneless, skinless chicken tenders, cut into 1-inch pieces
  • 1 can (15 ounces) light red kidney beans, drained and rinsed
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1-1/4 cups fat-free reduced-sodium chicken broth
  • 2 Tbsp. tomato paste
  • 1 can (4 ounces) mushrooms, drained
  • 2 stripes orange rind (3 x 1 inch)
  • 3/4 tsp. dried thyme leaves
  • 1/2 tsp. dried tarragon leaves
  • Salt
  • Pepper
  • 4 cups cooked rice or noodles, warm
Spray large saucepan with cooking spray; heat over medium heat until hot. Sauté onion and garlic 5 minutes; stir in flour and cook 1 minute. Add chicken and cook until browned, about 5 minutes.

Add remaining ingredients, except salt, pepper and rice to saucepan; heat to boiling. Reduce heat and simmer, covered, until onions are tender and chicken is cooked, 10 to 15 minutes. Season to taste with salt and pepper. Serve over rice.

Serves 6

Source:
American Dry Bean Board

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