Tuscan Chicken Stew

• 2 tablespoons olive oil or 2 tablespoons vegetable oil
• 1 lb boneless skinless chicken breast, cut into 1 inch cubes
• 1 green bell pepper, coarsely chopped
• 2 garlic cloves, finely chopped
• 1 (26 ounce) jarragu old world style pasta sauce
• 12 cup water
• 2 medium potatoes, cut into 1/2-inch cubes (about 2 cups)
• 1 cup frozen sliced carrot
• 1 cup frozen sliced green beans
• 1 teaspoon dried basil leaves, crushed
• 1 cup canned cannellini beans
• salt & fresh ground pepper

1. Heat oil in a large skillet; add chicken and cook over medium high heat until no longer pink.
2. Remove chicken with a slotted spoon and set aside.
3. Add green pepper and garlic to pan and cook over medium heat for 5 minutes.
4. Add Ragu sauce, water, potatoes,carrots, green beans and basil.
5. Bring mixture to a boil, reduce heat to low, cover.
6. and simmer, stirring occasionally for 35 minutes or until potatoes are tender.
7. Return chicken to the pan, add cannelini beans, salt and pepper and cook until chicken and beans are heated through.

olive oil, chicken breast, green bell pepper, garlic, world style pasta sauce, water, potatoes, carrot, green beans, basil, cannellini beans, salt

Taken from www.food.com/recipe/tuscan-chicken-stew-53202 (may not work)