ROSEMARY CHICKEN WITH SPINACH & BEANS

Rosemary Chicken with Spinach & Beans image

With two young boys constantly on-the-go, I'm always looking for ways to simplify meals. This recipe uses just one skillet, making it a cinch to prepare dinner for a hungry family in half an hour. -Sara Richardson, Littleton, Colorado

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 can (14-1/2 ounces) stewed tomatoes
4 boneless skinless chicken breast halves (6 ounces each)
2 teaspoons dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
4 teaspoons olive oil, divided
1 package (6 ounces) fresh baby spinach
2 garlic cloves, minced
1 can (15 ounces) cannellini beans, rinsed and drained

Steps:

Drain tomatoes, reserving juice; coarsely chop tomatoes. Pound chicken with a meat mallet to 1/4-in. thickness. Rub with rosemary, salt and pepper. In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; cook 5-6 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium-high heat. Add spinach and garlic; cook and stir 2-3 minutes or until spinach is wilted. Stir in beans, tomatoes and reserved juice; heat through. Serve with chicken.

Nutrition Facts : Calories 348 calories, Fat 9g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 729mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 6g fiber), Protein 41g protein. Diabetic Exchanges