 | | Directions | 1. 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.
2. Stir in beans, tomatoes, red wine, remaining Spices and salt. Bring to boil, stirring frequently. Reduce heat to low; cover and simmer 3 minutes. Return chicken to skillet.
3. Stir in spinach. Cover. Cook 5 minutes longer or until spinach is wilted. |
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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6
|  | | Ingredients | | - | | 1 package McCormick® Recipe Inspirations Tuscan Chicken Stew |
| - | | 2 tablespoons olive oil |
| - | | 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes |
| - | | 1 medium onion, cut into 1/2-inch thick wedges |
| - | | 1 can (15 ounces) cannellini %3cu%3eor%3c/u%3e other white beans, drained and rinsed |
| - | | 1 can (14 1/2 ounces) diced tomatoes, undrained |
| - | | 1/4 cup red wine %3cu%3eor%3c/u%3e water |
| - | | 1 teaspoon salt |
| - | | 1 package (6 ounces) baby spinach leaves |
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| | Nutrition (per serving) | Calories: 258 Calories
Fat: 7 Grams
Protein: 31 Grams
Cholesterol: 73 Milligrams
Carbohydrates: 16 Grams
Sodium: 717 Milligrams
Fiber: 5 Grams
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