Ingredients:

• 2 tablespoons Organic Avocado Oil
• 5 – 6 Chicken Tenderloins – cut in bite sized pieces.
• 2 Cloves Garlic – minced
• 1 small Onion – diced
• 1/2 Cup Frozen Spinach – thawed
• 1 teaspoon each salt and pepper 
• 1 – 6.5 ounce can sliced Organic Mushrooms
• 1/2 teaspoon Penzey’s French Thyme
• 2 teaspoons  Penzey’s Tuscan Sunset Salt Free Italian Style Seasoning
• 1 – 28 ounce can Diced Tomatoes (with juice)
• 1 – 14 ounce Cannellini Beans – rinsed and drained

Directions:

1. Over medium/high heat, place Oil and Chicken in a 3 quart Sauté pan.
2. Thoroughly cook and brown the Chicken.
3. Reduce heat to Medium, then stir in Onions, Garlic, Salt, Pepper, Thyme, and Penzeys seasoning.
4. Add Mushrooms continue stirring over Medium heat for 5 minutes.
5. Add the Tomatoes, Spinach, and Beans
6. Simmer on medium/low to blend the flavors, (15 – 20 minutes)
7. Let stand for 10 minutes before serving.

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