15 minute meals: Moroccan chicken with beans

MOROCCAN CHICKEN WITH BEANS
400g skinned and boned chicken breasts
1 tbsp each: Moroccan seasoning, canola oil
425g can each: whole kernel corn, black or kidney beans, drained and rinsed
3/4 cup tomato-based pasta sauce
2-3 cups hot cooked rice or couscous
Slice chicken into thin strips. Sprinkle with Moroccan seasoning.
Heat oil in a large, non-stick frying pan. Saute the chicken, stirring for 2-3 minutes, until coloured. Add the corn, beans and tomato pasta sauce.
Cook on medium heat for 5 minutes or until heated through, stirring occasionally. Serve over rice or couscous. - Serves 4