Ingredients

3 whole chicken breasts, boned, skinned and cut in bite-size pieces
3 cloves garlic, minced
1/2 cup white wine (optional: white grape juice)
1 pound fresh or frozen green beans, stemmed and cut in 1/2-inch lengths
5 cups low-fat chicken broth or stock
2 tablespoons olive oil
1 large onion, chopped
1 1/2 cups arborio rice
1 cup (about 6 ounces) dried figs, stemmed and sliced

Directions

In a large nonstick skillet, cook chicken and garlic over medium-high heat until no pink remains in the chicken. Add white wine (or optional grape juice) and beans. Bring to boil; remove from heat; cover and set aside.

In medium saucepan, heat broth to simmer and keep just at simmering point. In large saucepan, heat oil. Add onion and rice. Cook, stirring constantly over medium-high heat until onion is transparent and each grain of rice is coated with oil. Add 1 cup of simmering broth; cook, and stir until broth is absorbed. Continue to add simmering broth, 1 cup at a time, cooking and stirring until broth is absorbed before adding the next cup. The mixture will become creamy. Stir in figs along with the third cup of broth. Continue to cook and stir until rice is tender, about 20 minutes. Add chicken-bean mixture; stir and heat through. Makes 8 servings.

Nutrition information per serving: 287 cal., 21 g pro., 7 g fat, 32 g carbo., 29 mg chol., 4 g fiber, 1224 mg sodium.