Ingredients:

• 2 tablespoons EVOO
• 1 lb. boneless skinless chicken breasts cut into bite size pieces
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 (15 ounce) can of white beans – rinsed and drained.
• 1/2  medium size yellow onion – diced
• 1/3 cup chopped sun-dried tomatoes
• 1/2 cup frozen spinach – chopped
• 1/2 cup water
•  1 teaspoon Penzey’s Tuscan Sunset Seasoning
• 2 cloves garlic – minced
• 1 teaspoon salt – (or to taste)

Directions:

1. Begin by adding the olive oil to a 3.5 qt. Sauté pan over medium heat.
2. Add chicken, onions, and garlic to the pan, increase heat to medium-high, and cook until the chicken is browned on all sides.
3. Add the tomatoes, salt, seasoning, beans, sun dried tomatoes, water, and spinach.
4. Mix well.
5. Simmer on medium-low for 20 minutes to blend the flavors and cook the chicken through.
6. Allow to rest for 5-10 minutes before serving.

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