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
- 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.
Originally published as Rosemary Chicken with Spinach & Beans in Simple & Delicious October/November 2013, p25
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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