Chicken & Spinach with White Beans

Directions

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.

Heat 2 TS oil in large nonstick or cast-iron skillet over medium-high heat.

Add chicken and sauté until firm and white, not pink, about 3 minutes.

Remove from skillet and keep warm.

Reduce heat to medium and add remaining 1 TS oil.

Add celery, garlic and shallots and sauté until limp and fragrant, about 5 minutes.

Add tomatoes and rosemary and simmer minutes.

Dissolve cornstarch in chicken broth and add to skillet.

Bring to boil and cook until sauce is thickened.

Add cannellini beans and chicken; heat through.

Just before serving, add spinach to skillet and toss until wilted, about 3 minutes.

Season with salt and pepper.

Garnish with chopped olives. Serve at once.