Cost: $4.08

4 servings, $1.02 per serving

Ingredients:

• 1 tablespoon butter
• 8 oz chicken breast, sliced or chopped
• 1 cup cooked lentils
• 1 can (15 oz) cannellini or white kidney beans, rinsed and drained
• 1 can (14.5 oz) stewed tomatoes, undrained
• 1 cup vegetable broth (in freezer from Bean Soup recipe) + ½ cup water
  • Can replace with 1 ½ cup water + 1 teaspoon salt
• 1 tsp Italian seasoning
• 1 cup (8 oz) pasta sauce
• 1/4 cup (1 oz) sharp cheddar cheese (shredded)

Directions:

1. Cook lentils according to package. Set aside.
2. In large skillet (or large pot) melt butter over medium heat
3. Cook chicken in butter until no longer pink inside
4. Add lentils, beans, tomatoes, broth, Italian seasoning, pasta sauce to skillet.
5. Bring to boil. Reduce heat and simmer, covered, for 5 minutes
6. Top with cheese