Magic Cross

Tuscan Chicken Stew

3 tablespoons olive oil

3 pounds boneless, skinless chicken breast, cut into 1-inch cubes

1 large onion, cut into wedges

1 teaspoon whole fennel seed

2 cans cannellini (white beans) drained and rinsed

2 cans diced tomatoes, undrained

1/2 cup red wine

2 teaspoons dried basil

2 teaspoons minced garlic

2 teaspoons dried rosemary

1 teaspoon dried oregano

1 teaspoon fresh ground black pepper

12 ounces baby spinach leaves

Heat oil in a large skillet on medium-high heat. Add chicken; cook and stir 10 minutes or until browned. Remove chicken from skillet. Add onion and fennel seed; cook and stir on medium heat 5 minutes or until tender. Stir in beans, tomatoes, red wine, basil, minced garlic, rosemary, salt, oregano and pepper. Bring to boil, stirring frequently. Reduce heat to low; cover and simmer 3 minutes. Return chicken to skillet. Stir in spinach. Cover. Cook five minutes longer or until spinach is wilted. Serves 8-10