CHICKEN CASSOULET

CHICKEN CASSOULET

1 1/2 c. dry navy beans

1 whole med. sized chicken breast,cut into bite-sized pieces Vegetable cooking spray

4 oz. turkey Polish kielbasa, sliced

2 cloves garlic, minced

1 lg. onion, chopped

1 lg. celery stalk, sliced

3 lg. carrots, sliced

1/4 c. parsley, chopped 1/4 c. dry white wine

1 (8 oz.) can tomato sauce

1 tsp. dried thyme

1 tsp. salt

1/4 tsp. pepper

1 tsp. seasoning salt (optional)

4 c. water

Rinse and sort beans. Cover with 6 cups water and boil 3 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse spray. Dutch oven with vegetable cooking spray; add chicken, sausage, garlic, onion and celery. Saute until lightly brown. Add beans, carrots, remaining ingredients and 4 cups water. Simmer about 1 hour, stirring occasionally. Check seasonings. I sometimes add chicken bouillon. Makes 10 cups. Very low calories. About 3 g fat and 35 mg cholesterol. 260 calories.