Summer Succotash With Chicken

• 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

1. 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; saute 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.

vegetable oil, fresh corn kernels, onion, red bell pepper, bay seasoning, thyme, salt, freshly ground black pepper, garlic, frozen baby lima beans, chicken broth, skinless, grape

Taken from www.myrecipes.com/recipe/summer-succotash-with-chicken (may not work)