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Summertime Green Beans
Fresh from the farm stand or from the store,
green beans please even the pickiest
eaters. Look for thin beans for fewer
“strings.” Shallots add a subtle gourmet
touch to this side dish, but you can
substitute white onion if you prefer.
NUTRITIONAL INFORMATION:
Calories: 388
Fat: 13g
Saturated fat: 5.7g
Monounsaturated fat: 5.1g
Polyunsaturated fat: 1.2g
Protein: 32.8g
Carbohydrate: 35.2g
Fiber: 3.3g
Cholesterol: 71mg
Iron: 2.8mg
Sodium: 605mg
Calcium: 322mg
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Ingredients
• 1 (3.5-ounce) can chipotle chiles in adobo sauce
• 2 teaspoons olive oil, divided use
• 12 ounces chicken cutlets, thinly sliced or cut
into strips
• 1 cup vertically sliced onion
• 1 cup red bell pepper strips
• 2 teaspoons bottled minced garlic
• ¼ teaspoon dried thyme
• ¼ teaspoon salt
• 1 cup (4 ounces) shredded reduced-fat
sharp cheddar cheese
• 4 (2-ounce) submarine or hoagie rolls
PREPARATION
Prep Time: 10 minutes
Remove 1 chile and 1 tablespoon of adobo
sauce from the can. Mince the chile and
mix it with the sauce. Store remaining chiles
and sauce for another use. Heat 1 teaspoon
oil in a large cast-iron skillet over mediumhigh
heat. Add chicken; sauté 4 minutes
or until done. Remove chicken from pan.
Heat remaining teaspoon of oil in pan over
medium-high heat. Add onion, bell pepper,
garlic, and thyme; sauté 4 minutes. Stir in
minced chile and adobo sauce; cook 30
seconds. Add chicken and salt; cook 1 minute,
stirring frequently. Remove from heat. Add
cheese to the pan, stirring until it melts. Divide
mixture evenly among rolls.
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