"This easy-to-create comfort food of chicken stew has Italian inspirations including basil, fennel and minced garlic."
2 tablespoons olive oil
1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 medium onion, cut into ½-inch thick wedges
1/2 teaspoon McCormick Fennel Seed
1 15-ounce can cannellini or other white beans, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes undrained
1/4 cup red wine
1 teaspoon McCormick® Basil Leaves
1 teaspoon McCormick® Garlic Minced
1 teaspoon McCormick® Rosemary Leaves
1 teaspoon salt
1/2 teaspoon McCormick® Oregano Leaves
1/2 teaspoon McCormick® Black Pepper,
1 6-ounce package baby spinach leaves
Heat oil in 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 5 minutes longer or until spinach is wilted.