Chicken with White Beans

4 medium carrots, sliced (about 2 cups)
3 stalks celery, chopped (about 1 cup)
1 medium onion, thinly sliced
2 cloves garlic, finely chopped
1 tbsp. olive oil or vegetable oil
1 lb. boneless chicken breast halves or thighs, cut into chunks
1 jar (27.7 oz.) Ragú Old World Style Pasta Sauce
2 cans (15 oz. each) cannellini or white kidney beans, rinsed and drained
Pinch crushed red pepper flakes (optional)

In 12-inch skillet, heat oil over medium heat and cook carrots, celery, onion and garlic, stirring occasionally 5 minutes or until vegetables are tender. Remove vegetables and set aside. In the same skillet, thoroughly brown chicken on all sides. Return vegetables to skillet. Add sauce, beans, and crushed red pepper flakes. Bring to a boil over high heat. Reduce heat to medium; cover and simmer 15 minutes or until chicken is no longer pink. Garnish, if desired, with fresh parsley and serve with toasted Italian bread.

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