Tuscan Rosemary Chicken and White Beans

I've had this recipe out to try for a couple of weeks.  I needed to prepare it on a night that Phil wasn't home because he doesn't care for beans.  We finally tried it this week.

Tuscan Rosemary Chicken and White Beans
from a magazine insert

1/3 c Italian dressing
4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
1/4 c water
2 medium carrots, sliced (1 cup)
2 medium stalks celery, sliced (1 cup)
1/4 c coarsely chopped drained sun-dried tomatoes in oil
1 tsp. dried rosemary leaves, crumbled
1 can (19 oz) cannellini (white kidney) beans, rinsed and drained

Heat dressing in 12-inch skillet over medium-high heat.  Cook chicken in dressing 2 to 3 minutes on each side or until lightly browned.  Reduce heat to medium-low.  Add water, carrots, celery, tomatoes and rosemary to skillet.  Cover and simmer about 10 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut and carrots are crisp tender.

Stir in beans.  Cover and cook 5 to 6 minutes or until beans are thoroughly heated.

Makes 4 servings.

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Notes:  I used 5 chicken breast halves.  If I ever make this again I will go ahead and cut them up into bite sized pieces before cooking.

Verdict:  Not really a success.  Ok... no one liked it.  NO ONE!  I thought it was ok... but it was not amazing.  I have so many chicken recipes that we really like that I'm pretty sure we'll not make this one again.