Chicken and Spinach with White Beans
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The sunny flavors of tomatoes, rosemary, and olives provide a delicious backdrop to the chicken and spinach. This dish is best served as soon as it is ready; if you must prepare it ahead, make the chicken and sauce and add the spinach at the last minute. Serve with a crusty loaf of fresh bread for sopping up the sauce.
INGREDIENTS
2 tablespoons extra-virgin olive oil
1-1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
2 celery stalks, minced
4 garlic cloves, minced
2 shallots, minced
1 (15-ounce) can diced tomatoes with juice
1 teaspoon fresh rosemary, or 1/2 teaspoon dried
1 tablespoon cornstarch
1 cup chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
12-ounces fresh spinach, trimmed and chopped
Salt and freshly ground black pepper
1/2 cup pitted brine-cured olives, such as Kalamata, chopped, optionalHeat the oil in a large skillet over medium-high heat. Sauté the chicken in the oil until white and firm, 6 to 8 minutes. Remove from the skillet and keep warm.
Reduce the heat to medium. Add the celery, garlic, and shallots to the skillet and sauté until the vegetables are limp and fragrant, about 5 minutes. Add the tomatoes and rosemary and simmer for 3 minutes.
Dissolve the cornstarch in the chicken broth and add to the skillet. Bring to a boil and cook until the sauce is thickened, about 1 minute. Add the beans and cooked chicken and continue to cook until heated through, about 3 minutes.
Carefully stir in the spinach and cook until wilted, about 3 minutes. Season to taste with salt and pepper.
Garnish with the olives. Serve at once.
Makes 4 servings