Ingredients

3 tsp. 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 tsp. fresh rosemary or 1/2 tsp. dried rosemary
1 Tbsp. cornstarch
1 C. chicken broth, defatted
15 oz. white kidney beans, canned
12 oz. spinach, fresh
salt
black pepper, fresh ground
10 black olives, brine cured

Cooking Instructions

Wash fresh spinach thoroughly and chop. Chicken breasts should be skinned and boned and cut into bite size pieces. Heat 2 Tbls. oil in large nonstick or cast-iron skillet over medium-high heat. Add chicken and Saute until firm and white, not pink, for about 3 minutes. Remove from skillet and keep warm. Reduce heat to medium and add remaining 1 Tbls. oil. Add celery, garlic and shallots and Saute until limp and fragrant, for 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 beans and chicken; heat through. Just before serving, add spinach to skillet and toss until wilted, for about 3 minutes. Season with salt and pepper. Garnish with chopped olives. Serve at once.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: