Name: Summer Succotash with Chicken
Yield: 4 servings (serving size: 1 1/2 cups)
Ingredients: 1 tablespoon vegetable oil; 3 cups fresh corn kernels (about 6 ears); 1 ½ cups chopped onion; ½ cup chopped red bell pepper; 1 ½ teaspoons Old Bay seasoning; ½ teaspoon dried thyme leaves, crushed; ¼ teaspoon salt; ⅛ 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

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.

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Summer Succotash with Chicken

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