Tuscan Chicken Stew

• 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

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.

chicken breast, rosemary, olive oil, smashed garlic, chicken broth, cannellini beans, red bell peppers, torn spinach

Taken from www.food.com/recipe/tuscan-chicken-stew-16849 (may not work)