Ingredients
2 1/2
teaspoons olive oil
1/2
cup Progresso™ Italian style bread crumbs
1/2
lb bulk chorizo sausage
1
teaspoon minced garlic in water (from a jar) or finely chopped fresh garlic
2
cups chopped skinned deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1
cup Muir Glen™ organic sun dried tomato pasta sauce
1/2
cup reduced-fat (lite) coconut milk (from 14-oz can), stirred well to blend
1
teaspoon mild taco seasoning mix (from 1.25-oz package)
1/2
teaspoon salt, if desired
1/4
teaspoon pepper
1
can (15 oz) Progresso™ cannellini (white kidney) beans, undrained
2
to 3 tablespoons finely chopped fresh cilantro
4
sprigs fresh cilantro
Preparation
In 10-inch nonstick skillet, mix oil and bread crumbs. Cook over medium heat 3 to 5 minutes, stirring frequently, just until crumb mixture begins to brown. Place crumbs in bowl; set aside for topping.
In same skillet, cook chorizo over medium heat 5 to 8 minutes, stirring frequently, until thoroughly cooked and browned. Add garlic; cook and stir 1 minute. Drain drippings from skillet. Stir in chicken, pasta sauce, coconut milk, taco seasoning mix, salt, pepper and beans. Heat to boiling. Reduce heat to medium-low; simmer uncovered 6 to 10 minutes, stirring frequently, until slightly thickened.
Stir in chopped cilantro. Ladle cassoulet into individual bowls. Sprinkle about 2 tablespoons bread crumb mixture over each serving and garnish with cilantro sprig.
