1 tbs olive OR vegetable oil
4 medium carrots, sliced (about 2 cups)
3 ribs celery, chopped (about 1 cup)
1 medium onion, thinly sliced
2 cloves garlic, finely chopped
1 lb boneless, skinless chicken breast halves OR thighs, cut into chunks
1 (26-28 oz) jar pasta sauce
2 (15 oz) cans cannellini OR white kidney beans, rinsed and drained
pinch of crushed red pepper flakes (optional)

In a 12” skillet, heat oil over medium heat and cook carrots, celery, onion and garlic, stirring occasionally, 5 minutes or until vegetables are tender. Remove vegetables and set aside.

In the same skillet, thoroughly brown chicken over medium-high heat. Return the vegetables to the skillet. Stir in the pasta sauce, beans and red pepper flakes. Bring to a boil over high heat. Reduce heat to medium and simmer covered, stirring occasionally, 15 minutes or until chicken is no longer pink. Garnish, if desired, with fresh parsley and serve with toasted Italian bread.

6 servings