Serves 4

Prep time 15 min.

Cook time 20 min.


2 Tbsps. olive oil

4 boneless, skinless chicken breast halves, about 4 oz. each

Salt and black pepper

1 cup chopped onion

1 thinly sliced red bell pepper

2 cloves garlic, minced

1 Tbsp. chopped fresh rosemary [or 1 tsp. dried rosemary]

1 can (14.5oz.) Del Monte® Cut Green Beans, drained

2 can (14.5oz.ea.) College Inn® Chicken Broth

2 Tbsps. cornstarch

1 Tbsp. lemon juice


Optional Additions: 

  • crumbled feta cheese [or goat cheese]
  • hot cooked couscous



  1. Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, if desired. Brown chicken 5 to 7 minutes per side, or until no longer pink inside; remove and set aside.

  2. Add onion, bell pepper, garlic and rosemary to skillet; cook 3 minutes. Add green beans, cook 1 minute.

  3. Combine broth, cornstarch and lemon juice in bowl; stir to dissolve cornstarch. Add broth mixture to skillet. Cook, stirring, until thickened. Garnish with crumbled goat cheese and serve with couscous, if desired. For extra flavor, prepare couscous with College Inn® Chicken Broth in place of water.


VARIATIONS: To make Asian Chicken or Tuscan Chicken, prepare recipe as directed, except:

  • For Asian Chicken, substitute 1 Tbsp. minced fresh ginger for rosemary and 2 Tbsp. low-sodium soy sauce for lemon juice. Serve with hot cooked jasmine rice instead of couscous, and garnish with toasted slivered almonds, if desired. (Cook rice according to package directions using College Inn® Chicken Broth in place of water.)
  • For Tuscan Chicken, substitute 1 tsp. dried basil and 1/2 tsp. dried oregano for rosemary. Serve with hot cooked pasta instead of couscous, and garnish with fresh basil and shaved Parmesan cheese, if desired.

NOTE: If chicken breasts are very large, slice two chicken breasts in half horizontally to about 1/2-inch thick.

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