Instructions: Reserve 1/4 cup chicken broth. Bring remaining broth to a boil in a large saucepan. Add green beans; cover, reduce heat, and simmer 10 minutes or until tender. Drain and remove from saucepan; keep warm.

Saute tomato, onion, and garlic in saucepan coated with vegetable cooking spray until onion is crisp-tender. Add reserved 1/4 cup broth, and cook, stirring often, 5 minutes or until almost all liquid has evaporated. Stir in bacon, basil, and salt. Spoon over beans. Serve warm.

This recipe yields 5 servings.

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