Boy that’s a mouthful! I was trying to come up with a simple title but couldn’t. Originally when I made this I was going for a regular chili with chicken instead of ground beef. As I went along I kept changing my mind. I had also  just bought a jar of Classico Light Creamy Alfredo Sauce and thought it would make a tasty addition. The sauce is a new product for the Classico line of sauces. It only has 60 calories and 5 grams of fat in ¼ cup. Compared to over 110 calories and 10 grams of fat for the same amount. It was really good and I didn’t feel bad about eating it!

I also added two kinds of beans to this recipe, white canellini beans and black beans. Another item I always have on hand in my freezer are those pre-cooked chicken sausages. They are really very good and lower in calories and fat. I usually have the Italian style which is what I used in this recipe. The chicken breast I used was the Perdue portion sized boneless breasts. They come in those individually wrapped packages. They were on sale and I had a coupon! I used the white wine and garlic seasoned ones but you can use any kind you want.

This was a great protein, fiber-filled meal. My husband really liked it and I can make it again so it’s a winner! Great for the fall or when you want an easy dinner. Leftovers are even better! If you want you can even add rice or pasta to the dish to stretch it even more. It’s up to you!

INGREDIENTS:

2 small onions (or 1 large), chopped

3 cloves garlic, chopped (use less if you don’t like a lot of garlic)

3 boneless, skinless chicken breasts (about 1 pound or so), cut into bite size pieces

2 Italian Style Chicken Sausages (precooked kind)

1 can (15-16 oz.) white cannellini beans, rinsed and drained

1 can (15-16 oz.) black beans, rinsed and drained

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon red pepper flakes

2 tablespoons fresh parsley, chopped

1 small-medium tomato, chopped small

½ cup mushrooms, chopped

1 jar (15 oz.) Classico Light Creamy Alfredo Sauce

2 tablespoons Extra-Virgin Olive Oil

Parmesan Cheese for topping (optional)

DIRECTIONS:

1. In a large pan heat olive oil on medium heat and sauté the chicken pieces. Remove from pan and set aside when browned and mostly cooked, about 5 minutes.

2. In the same pan add the onion and garlic and sauté, on medium heat, till soft, about 5 minutes. Careful not to burn the garlic.

3. Add the mushrooms, sausage, basil, oregano, and red pepper flakes and cook for another 5 minutes. Stirring occasionally.

4. Add the tomatoes and stir in. Add the beans and continue to stir and cook for another 3 minutes or so until beans are heated through.

5. Add the alfredo sauce and simmer for 10-15 minutes. Stir occasionally. Add fresh parsley and serve.

Makes 6 servings