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