Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 ts Extra-virgin olive oil 1 tb Cornstarch
1 1/2 lb Chicken breasts 1 c Chicken broth, defatted
2 Celery stalks, minced 15 oz Cannellini, canned
4 Garlic cloves, minced 12 oz Spinach - fresh
2 Shallots, minced Salt
15 oz Tomatoes, canned, diced Black pepper, fresh ground
1 ts Fresh rosemary; or 10 Black olives - brine cured
- 1/2ts dried rosemary

Preparation time = 25 minutes
Cannellini are white kidney beans. Drain and rinse before use. Wash
fresh spinach thoroughly and chop. Chicken breasts should be skinned
and de-boned and cut into bite-size pieces.
1. Heat 2 TS oil in large nonstick or cast-iron skillet over
medium-high heat. Add chicken and saut? until firm and white, not
pink, about 3 minutes. Remove from skillet and keep warm.
2. Reduce heat to medium and add remaining 1 TS oil. Add celery,
garlic and shallots and saut? until limp and fragrant, about 5
minutes. Add tomatoes and rosemary and simmer minutes.
3. Dissolve cornstarch in chicken broth and add to skillet. Bring to
boil and cook until sauce is thickenedd. Add cannellini beans and
chicken; heat through.
4. Just before serving, add spinach to skillet and toss until wilted,
about 3 minutes. Season with salt and pepper.
5. Garnish with chopped olives. Serve at once.

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