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Summer Succotash with Chicken

Cooking Light

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Good, Solid Recipe

With the addition of chicken, this favorite side dish becomes a meal.

Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients

  • 1  tablespoon  vegetable oil
  • 3  cups  fresh corn kernels (about 6 ears)
  • 1 1/2  cups  chopped onion
  • 1/2  cup  chopped red bell pepper
  • 1 1/2  teaspoons  Old Bay seasoning
  • 1/2  teaspoon  dried thyme leaves, crushed
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  freshly ground black pepper
  • 4  garlic cloves, minced
  • 1  cup  frozen baby lima beans, thawed
  • 1  cup  fat-free, less-sodium chicken broth
  • 2  cups  chopped skinless, boneless rotisserie chicken
  • 1  cup  grape or cherry tomatoes, halved

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add the corn, onion, bell pepper, Old Bay seasoning, thyme, salt, black pepper, and garlic; sauté 4 minutes or until onion is tender. Add beans and broth. Bring to a simmer; cook 2 minutes, stirring frequently. Reduce heat to low. Add chicken and tomatoes; cook 5 minutes or until chicken is thoroughly heated, stirring occasionally.

Nutritional Information

Calories:
338 (25% from fat)
Fat:
9.5g (sat 2g,mono 2.9g,poly 3.8g)
Protein:
27.5g
Carbohydrate:
39.3g
Fiber:
7.4g
Cholesterol:
56mg
Iron:
2.7mg
Sodium:
612mg
Calcium:
44mg
Carla Fitzgerald Williams, Cooking Light, JUNE 2004