Dinner Diaries

Chicken Succotash

From Rachel Ray Magazine - This would be fabulous with veggies from a garden or farmer's market. It turned out much better than I thought it might - the sauce was fabulous. I only made it because it looked quick and easy. I think I'll raid someone's garden for fresh corn and tomatoes and do it again soon.

Ingredients:

2 tablespoons butter
1 bunch scallions, white and green parts thinly sliced separately
Salt and pepper
One 10-ounce box frozen corn
1 cup frozen lima beans, thawed
1 cup heavy cream
2 1/2 cups shredded rotisserie chicken
1 tomato, chopped

In a large skillet, melt the butter over medium heat. Add the scallion whites, season with salt and pepper and cook, stirring, for 2 minutes. Add the corn, lima beans and cream and bring to a boil. Stir in the chicken and cook, stirring occasionally, until the sauce is thickened, 4 to 5 minutes. Stir in the tomato and scallion greens just before serving.