• 3/4 vegetable cooking spray
• 1-1/3 cups onion, chopped
• 3 cloves garlic, crushed
• 2/3 cup mushrooms, sliced
• 2-1/4 cups canned whole tomatoes, coarsely chopped, undrained
• 10 ounces canned red kidney beans, drained and rinsed
• 10 ounces canned black beans, drained and rinsed
• 1/3 cup dry white wine
• 1 Tbs. plus 1 tsp. chili powder, or to taste
• 1 Tbs. ground cumin
• 1/4 tsp. dried basil leaves
• 1/4 tsp. dried rosemary leaves
• 1/4 tsp. dried oregano leaves
• 1/4 tsp. dried thyme leaves
• 1/4 tsp. paprika
• 11 ounces boneless, skinless chicken breasts, cut into large pieces
• 1/2 lb. cooked rotini pasta
• 1 Tbs. plus 1 tsp. pitted green olives, sliced (optional)
• 1 Tbs. plus 1 tsp. pitted ripe olives, sliced (optional)

Spray bottom of large saucepan with cooking spay; heat oven medium heat until hot. Sauté onion and garlic until tender, 3-4 minutes. Add mushrooms; cook 3-4 minutes. Add tomatoes, beans, wine and herbs; heat to boiling. Reduce heat and simmer, covered, 10 minutes.

Add chicken; simmer, covered, until chicken is cooked and tender, 20-25 minutes. Season to taste with salt and pepper. Spoon mixture over pasta in bowls; sprinkle with olives.

Courtesy American Dry Bean Board.

Per serving: calories 419, fat 5.4g, 12% calories from fat, cholesterol 66mg, protein 37.9g, carbohydrates 53.2g, fiber 12.0g, sugar 12.1g, sodium 515mg, diet points 6.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.6, Fruit: 0.0, Bread: 2.5, Lean meat: 0.0, Fat: 0.7, Sugar: 0.0, Very lean meat protein: 3.8

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