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Curried Pinto Bean & Chicken Bake

3 cups cooked Pinto Beans, drained and rinsed*
2 boneless, skinless chicken breasts, cubed
1/2 cup onion, chopped
1 garlic clove, minced
1 cup carrots, diced
1 green bell pepper, diced
2 teaspoons curry powder
2 tablespoons flour
1 (14 1/2-ounce) can lowfat, no-salt-added chicken broth

1. In a nonstick skillet, brown chicken; set aside.
2. Coat skillet with nonstick cooking spray and sauté onion, garlic, carrots, pepper and curry powder. Stir in flour. Gradually stir in broth until mixture thickens.
3. Combine all ingredients in a greased casserole and cover.
4. Bake at 350°F for 30 minutes.

Makes 6 servings

*1 1/3 cups dry Pinto Beans, cooked and drained or use 2 (15-ounce) cans Pinto Beans, drained and rinsed.

NUTRITIONAL INFORMATION (per serving)
Servings per recipe: 6
Serving size: 1 cup
Calories: 247
Carbohydrates: 28g
Fat: 3g
Cholesterol: 49mg
Protein: 18g
Fiber: 8g
Sodium: 203mg (73mg if using dry beans)

FOOD EXCHANGES
2 starch/bread
2 lean meat

Recipe provided courtesy Michigan Bean Commisson.