Rosemary chicken with Cannellini Beans ***new***

1/2 cup italian dressing (light version will reduce calories/fat)
4 boneless skinless chicken breasts
1 can vegetable or chicken broth
1 cup each: sliced carrots and celery
1/4 cup chopped sun-dried tomatoes (not in olive oil)
1 tbs chopped fresh rosemary or 1 tsp dried
1 tbs chopped fresh oregano or 1/2 tsp dried
19 oz can rinsed cannellini beans
filet chicken breasts so they are thin slices. Place in ziploc baggie with dressing and marinate 4-6 hours. Discard marinade and saute chicken in pan on medium high heat until lightly brown. (HINT: If you don't have time to marinate, add the 1/2 cup dressing to skillet and cook chicken in it until lightly brown. Remove from heat and discard liquid. Return to pan and continue with directions below).
Reduce heat to medium low, add broth, carrots, celery, tomatoes, oregano, and rosemary to skillet. Cover and simmer 10-15 minutes or until vegetables are a desired consistency. Stir in beans, cook 3-5 minutes more