Friday, January 25, 2013

Provencal Chicken and Beans

24 oz boneless, skinless chicken breast
1 yellow bell pepper, diced
1 red bell pepper, diced
1 (16 oz) can cannellini beans, drained and rinsed
1 (14.5 oz ) can petite diced tomatoes with basil and oregano or any style of canned tomatoes
1 dash salt
1 dash black pepper
2 t dried basil
1 t dried thyme

Place all ingredients into a Bean Pot, stir and cover with lid; cook on 375 for 2 hours.

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