I haven't had a Yum, But Not Yum-o recipe in awhile have I? This category is for recipes that were decent, but not something I went nuts over. This recipe for Chicken Succotash was not outstanding, but it was so easy that I almost put it in the It's a Keeper category.
I wouldn't say there was anything wrong with this recipe, but it just didn't have a ton of flavor. Maybe I didn't add enough salt, because it certainly was bright and colorful. The recipe was a perfect fit in the Meal Planner section of Rachael's magazine because whole meal took about 15 minutes to make, start to finish. It's hard to complain about that!
The bright side of this recipe is all the veggies that you'll have if you make it. I'd never tried lima beans before and I actually liked them! I think brussel sprouts are the final frontier of vegetables for me. Someday I'll work up the courage to try them....
Here's the recipe with my comments in brackets:
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 [I just used whatever meat I got off the chicken and didn't measure it (for once)]
1 tomato, chopped
1. 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. [Could this be any easier?]