Title: One-skillet: chicken and spinach with white beans
 Categories: Poultry, Main dish
      Yield: 4 Servings
 
      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 ts 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
 
  Preparation time = 25 minutes 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.