1 1/2 pounds boneless, skinless chicken breasts, cut into 1 inch cubes
1 medium onion, cut into 1/2 inch wedges
1 can cannellini beans, drained and rinsed
1 can diced tomatoes, undrained
1/4 cup red wine or chicken broth
1/2 tsp fennel seed
1 tsp minced basil
1 tsp dried minced garlic
1 tsp crushed rosemary leaves
1/2 tsp oregano
1/2 tsp black pepper
1 tsp salt
1 6 oz bag fresh spinach
Heat oil in a large skillet over medium high. Ass chicken, cook for 10 minutes until no longer pink. Remove chicken. Add onion and fennel seed, cook for 5 minutes. Stir in eans, tomatoes, wine and all spices. Bring to a boil, stirring frequently. Reduce heat to low, simmer 5 minutes. Return chicken to skillet. Stir in spinach, cover. Cok 5 minutes or until spinach is wilted.
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