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
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.