Ingredients:
3 cups chopped cooked chicken
1 cup chicken broth
1/2 teaspoon garlic, minced
1/2 teaspoon rosemary
1/4 teaspoon dried thyme
1 large sweet potatoes, peeled, cubed
1 (14 1/2 ounce) cans green beans, drained
Directions:
Combine all ingredients, except canned green beans in a skillet.
Bring to a boil then reduce to LOW heat, cover, and cook for 20 minutes.
Add canned green beans towards the end and heat through.
Nicely finished off with some crusty rolls.
Note: The original recipe called for fresh green beans (I don’t recall how much though) and they were added with the other ingredients at the get go.
Note2: My attention was called to the fact that I had not originally posted whether it was cooked or fresh chicken — I’ve always used leftover chicken, but would imagine that fresh could be utilized with perhaps some tweaking of the cook time. Will have to experiment with it the next time I have some fresh breasts defrosted.
Note 3: It has better flavor when the spices are ground together with a mortar and pestel before adding to skillet.
Servings: 6
Time preparation: 15 min.
Time total: 45 min.