White Bean-Chicken Skillet

• 2 teaspoons olive oil
• 1 (14-ounce) package low-fat smoked sausage (such as Healthy Choice), sliced
• 1 1/4 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
• 1 cup sliced carrot (about 2)
• 1 cup chopped celery (about 2 stalks)
• 1 cup chopped onion (about 1 medium)
• 1 tablespoon bottled minced garlic
• 1 (8-ounce) package presliced mushrooms
• 2 (15.5-ounce) cans cannellini beans, rinsed and drained
• 2 (14.5-ounce) cans diced tomatoes, undrained
• 1/3 cup fat-free, less-sodium chicken broth
• 1 1/4 teaspoons dried thyme
• 1 bay leaf

1. Heat oil in a large nonstick skillet over medium-high heat. Add sausage; cook 3 minutes or until browned, stirring occasionally. Add chicken; cook an additional 6 minutes or until chicken is done. Remove from pan; set aside.
2. Add carrot and next 3 ingredients to pan; saute 3 minutes. Add mushrooms, and saute 4 minutes or until tender. Add reserved sausage mixture, cannellini beans, and remaining ingredients. Bring mixture to a boil; cover, reduce heat, and simmer 25 minutes. Discard bay leaf.

olive oil, sausage, skinless, carrot, celery, onion, garlic, mushrooms, cannellini beans, tomatoes, chicken broth, thyme, bay leaf

Taken from www.myrecipes.com/recipe/white-bean-chicken-skillet (may not work)