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Ingredients

1 pound boneless, skinless chicken breasts, cut into bite-size pieces 2 tablespoons olive oil 1 medium onion, chopped 1 teaspoon ground cumin 3 ½ cups water 1 (15.5 ounce) can no-salt-added cannellini beans, rinsed and drained 1 (4 ounce) can mild chopped green chilies, undrained 1 (5.4 ounce) package Knorr® Rice Sides™ - Herb & Butter 1 medium zucchini, quartered lengthwise and sliced

Nutrition Info

435.1 calories carbohydrate: 29.2 g cholesterol: 60.3 mg fat: 13.7 g fiber: 20.7 g protein: 31.9 g saturatedFat: 9.4 g servingSize: - sodium: 444.3 mg sugar: 2.9 g transFat: : - unsaturatedFat: : -

Season chicken with salt and pepper if desired. Heat oil in large deep nonstick skillet over medium-high heat and cook chicken and onion, stirring occasionally, until chicken is lightly browned, about 4 minutes.
Stir in ground cumin and cook, stirring, until fragrant, about 30 seconds. Add water, beans and chilies with their liquid and bring to a boil over medium-high heat.
Stir in Knorr® Rice Sides™ - Herb && Butter;reduce heat and simmer covered 4 minutes. Stir in zucchini and cook until rice is tender, about 3 minutes. Serve, if desired, with lime wedges, chopped fresh cilantro and fried tortilla strips* or tortilla chips.

4 servings

Make this white chicken chili with creamy cannellini beans, fresh zucchini, and zesty chilies--ready to serve in 30 minutes.