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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Quck and lots of taste, from Cooking light. Serve over or with drop biscuits. Ingredients:
1 lb boneless skinless chicken breast, cut into 1 inch pieces |
1/2 teaspoon dried rosemary, crushed |
2 teaspoons olive oil |
2 teaspoons smashed garlic |
1/2 cup reduced-sodium fat-free chicken broth |
1 (15 1/2 ounce) can cannellini beans, rinsed and drained (or other white beans) |
1 (7 ounce) bottle roasted red bell peppers, drained and cut into 1/2 inch pieces |
3 1/2 cups torn spinach |
Directions:
1. Combine chicken, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, toss well.
2. Heat oil in a large non stick frypan over medium high heat.
3. Add chicken mixture, saute for 3 minutes.
4. Add garlic, saute 1 minute.
5. Add broth, beans, and bell peppers, bring to a boil.
6. Cover, reduce heat, simmer 10 minutes or until chicken is done.
7. Stir in spinach, simmer 1 minute.
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