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Rosemary Chicken with Spinach & Beans

 Rosemary Chicken with Spinach & Beans
With two young boys constantly on-the-go, I’m always looking for ways to simplify meals. Since this recipe uses just one skillet, it's a cinch to prepare when I only have a half-hour to make dinner for a hungry family. —Sara Richardson, Littleton, Colorado
4 ServingsPrep/Total Time: 30 min.


  • 1 can (14-1/2 ounces) stewed tomatoes
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 2 teaspoons dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 teaspoons olive oil, divided
  • 1 package (6 ounces) fresh baby spinach
  • 2 garlic cloves, minced
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained


  • Drain tomatoes, reserving juice; coarsely chop tomatoes. Pound
  • chicken with a meat mallet to 1/4-in. thickness. Rub with rosemary,
  • salt and pepper. In a large skillet, heat 2 teaspoons oil over
  • medium heat. Add chicken; cook 5-6 minutes on each side or until no
  • longer pink. Remove and keep warm.
  • In same pan, heat remaining oil over medium-high heat. Add spinach
  • and garlic; cook and stir 2-3 minutes or until spinach is wilted.
  • Stir in beans, tomatoes and reserved juice; heat through. Serve with
  • chicken. Yield: 4 servings.

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Rosemary Chicken with Spinach & Beans (continued)

Nutritional Facts: 1 chicken breast half with 3/4 cup sauce equals 348 calories, 9 g fat (2 g saturated fat), 94 mg cholesterol, 729 mg sodium, 25 g carbohydrate, 6 g fiber, 41 g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 1 starch, 1 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.