1 lb. boneless, skinless chicken breast halves [or thighs], cut into chunks
1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
2 cans (15 oz. ea.) cannellini beans [or white kidney beans], rinsed and drained
Pinch crushed red pepper flakes (optional)
Heat 1 tablespoon Olive Oil in 12-inch skillet over medium-high heat and cook carrots, onion and garlic, stirring occasionally, 5 minutes or until vegetables are tender. Stir in vinegar and cook 1 minute. Remove vegetables and set aside.
Heat remaining 1 tablespoon Olive Oil and brown chicken in same skillet over medium-high heat. Return vegetables to skillet. Stir in Sauce, beans and red pepper flakes. Bring to a boil over high heat. Reduce heat to medium and simmer covered, stirring occasionally, 15 minutes or until chicken is thoroughly cooked. Garnish, if desired, with grated Parmesan cheese and serve with toasted Italian bread.