Summer Succotash with Chicken

Ingredients

• 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

Preparation

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; sauté 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.