MCCORMICK TUSCAN CHICKEN STEW

Mccormick Tuscan Chicken Stew image

Provided by Chef GreanEyes

Categories Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

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1/2 teaspoon fennel seed
1 teaspoon basil leaves
1 teaspoon minced garlic
1 teaspoon crushed rosemary
1/2 teaspoon oregano leaves
1/2 teaspoon fresh coarse ground black pepper
2 tablespoons olive oil
1 1/2 lbs chicken breasts, cut into 1 inch cubes
1 medium onion, cut into 1/2inch thick wedges
15 ounces cannellini beans
14 1/2 ounces diced tomatoes, undrained
1/4 cup red wine or 1/4 cup water
1 teaspoon salt
6 ounces Baby Spinach

Steps:

heat oil in large skillet on med-high heat. add chicken; cook and stir 10 minutes or until browned. remove chicken from skillet. add onion and fennel seed; cook and sir on medium heat 5 minutes or until tender.
stir in beans, tomatoes, red wine, remaining spices, and salt. bring to boil, sirring frequently. reduce heat to low; cover and simmer 5 minutes. return chicken to skillet.
stir in spinach. cover. cook 5 minutes longer or until spinach is wilted.

Nutrition Facts : Calories 370.4, Fat 15.6, SaturatedFat 3.8, Cholesterol 72.6, Sodium 490.8, Carbohydrate 23.9, Fiber 6.4, Sugar 3, Protein 32.3