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Ingredients30 m servings 430 cals
Original recipe yields 4 servings
- Combine paprika, 1 teaspoon rosemary and 1/2 teaspoon pepper; rub over chicken breasts. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add chicken; cook 4 to 5 minutes per side or until chicken is cooked through. Transfer to a plate; cover with foil and set aside.
- Add remaining 1 tablespoon oil to same skillet. Add red pepper, garlic and remaining rosemary; saute 3 minutes. Transfer mixture to a large bowl; stir in beans and remaining pepper. Stir in arugula and vinegar. Stir in 3/4 cup cheese; transfer to four serving plates. Top with chicken and any remaining juices from the plate. Top with remaining cheese.
Per Serving: 430 calories; 18.2 g fat; 27.7 g carbohydrates; 39.6 g protein; 95 mg cholesterol; 206 mg sodium. Full nutrition
ReviewsRead all reviews 2
Interesting idea, good flavors, and it made a nice meal. But the cheese was really off-putting. I know it was submitted by Sargento, but it really didn't fit this recipe. I can see non-melted...