Tuscan White Beans and Rice
Makes 6 servings
1 Tbsp. olive oil
3/4 lb. boneless, skinless chicken breasts, cut into 1/4 inch thick strips
1 medium onion, chopped
3 cloves garlic, minced
1/2 lb. fresh spinach leaves, washed, stems removed, torn*
1 14 1/2 oz. can diced tomatoes, drained
6 cups cooked rice
2 (15 oz.) cans navy or Great Northern beans, drained, rinsed
2 tsp. Italian seasoning
2 Tbsp. red wine vinegar
2 Tbsp. dry sherry
1/2 tsp. ground black pepper
3/4 cup grated Parmesan cheese
Heat oil in large skilled over medium high heat until hot. Add chicken onion, and garlic; cook 7 to 10 minutes or until chicken is slightly browned and onion is tender. Add spinach and tomatoes.
Cook 3 to 4 minutes more or until spinach is wilted and tomatoes are simmering. Add rice, navy beans, Italian seasoning, vinegar, sherry and pepper. Cook and stir 3 to 4 minutes more until thoroughly heated. Sprinkle with Parmesan cheese.
*Substitute 2 (10 oz.) packages frozen spinach leaves, thawed and drained, for fresh spinach, if desired.