Ingredients:

• cooking spray
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp red pepper flakes
• salt
• pepper
• 1  can diced tomatoes
• 2 cans cannellini beans, rinsed, drained
• 2 tbs chopped fresh continental parsley  (you can certainly use dried parsley—I did!)
• 4-6 chicken breast fillets (I seasoned mine with lemon pepper, early in the day)
• Steamed green beans (with butter and salt)

Instructions:

1. Heat a saucepan over medium-low heat, and coat with cooking spray.  Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and pepper flakes, stirring, for 1 minute or until your mouth starts salivating because of the wonderful aroma.
2. Add the diced tomatoes. Up the heat to high and bring to the boil. Reduce heat to low and simmer for 5 minutes. Add the cannellini beans, and simmer for 5 minutes or until the mixture thickens slightly. Season with salt and pepper. Stir in half the parsley.
3. Meanwhile, heat a large non-stick frying pan (I actually use my electric skillet because that baby knows how to cook meat) over med-high heat. Spray with canola oil spray. Add the chicken and cook until golden and cooked through.
4. Once the chicken is done plate by topping with the cannellini bean/tomato mixture and remaining parsley. Serve with steamed green beans.
5. ENJOY!