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Marilyn B.: "It made for an enjoyable meal. I only had diced…" Read More
15Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 1 1/2 lb. boneless skinless chicken breasts (cut into 1-inch cubes)
- 1 medium onion (cut into 1/2-inch thick wedges)
- 1/2 tsp. McCormick Fennel Seed
- 15 oz. cannellini beans (drained and rinsed)
- 14.5 oz. diced tomatoes (undrained)
- 1/4 cup red wine
- water
- 1 tsp. McCormick Basil Leaves
- 1 tsp. McCormick Garlic (Minced)
- 1 tsp. McCormick Rosemary Leaves
- 1 tsp. salt
- 1/2 tsp. McCormick Oregano Leaves
- 1/2 tsp. mccormick black pepper, coarse ground
- 6 oz. baby spinach leaves
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Directions
- Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 10 minutes or until browned. Remove chicken from skillet. Add onion and fennel seed; cook and stir on medium heat 5 minutes or until tender.
- Stir in beans, tomatoes, red wine, basil, minced garlic, rosemary, salt, oregano and pepper. Bring to boil, stirring frequently. Reduce heat to low; cover and simmer 3 minutes. Return chicken to skillet.
- Stir in spinach. Cover. Cook 5 minutes longer or until spinach is wilted.
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Reviews(2)
Marilyn B. a year ago
It made for an enjoyable meal. I only had diced fireroasted tomatoes on hand and it worked well. We are a family of 6 these days and it was voted as a recipe to save and have at least twice a month.
Lisa H 5 years ago
It was pretty good. Slight adjustment in that I added zucchini & squash as had it on hand & ended to use it