Vegetable & Chicken Stew

• 2 tablespoons extra-virgin olive oil
• 2 pounds chicken breasts diced
• 2 tablespoons dried oregano
• 2 carrots peeled and chopped
• 1 poblano chiles chopped
• 10 ounces spinach frozen, defrosted and water squeezed out
• 15 ounces pinto beans 1 can, drained and rinsed
• 1 jar marinara sauce 1 lb. 8 oz., Ragu(R) Old World Style(R)
• 2 lime cut into wedges

1. Heat the oil in a 6-quart saucepot over high heat. Add the chicken and season with the oregano and salt and pepper to taste. Cook until the chicken turns golden brown, about 3 minutes.
2. Add the carrots, onion, and poblano chile and continue cooking until the vegetables turn limp, about 3 minutes.
3. Add the spinach, pinto beans, Pasta Sauce, and 1 cup of water to the pot and stir well. Bring the stew to a simmer and cook uncovered for 20 minutes, or until the chicken is thoroughly cooked.
4. Serve with lime wedges.

extravirgin olive oil, chicken breasts, oregano, carrots, chiles, frozen, pinto beans, marinara sauce, lime

Taken from www.yummly.com/recipe/Vegetable-_-Chicken-Stew-2107446 (may not work)