Yield:  6 servings
Prep: 15 minutes
Cook: 20 minutes

Sometimes I will cook a whole chicken and use 1 ½ cups for this recipe and have the rest for sandwiches or another recipe.

2 teaspoons canola oil (you can use sunflower oil instead)
1 ½ chopped onion (about 1 large)
3 garlic cloves, minced
2 cups chicken broth
½ teaspoon salt
1 ¾ pound skinless, chicken breast halves
2 tablespoons cornmeal
1 (19-ounce) can cannellini beans rinsed and dried
½ cup plain yogurt

1. Heat oil in a Dutch oven over medium heat. Add chopped onion and garlic to pan; cook 5 minutes or until onion is tender, stirring occasionally. Add broth, salt, and chicken to pan; bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. Remove chicken from broth mixture; cool.
2. Add cornmeal and beans to broth mixture, stirring with a whisk; simmer 15 minutes.
3. Mash about ¼ cup beans against side of pan. Cut chicken into bite-size pieces. Add chicken to pan; simmer 5 minutes or until mixture thickens, stirring frequently. Top each serving with yogurt.

3/4 cup=
Fat 4.1g
Carbs 14.3g
Protein 24.8g
Fiber 3g

Inspired by Cooking Light September 2008 page 82