2boneless chicken breastsabout 1 lb. cut into stripes
1bag10-12 oz. baby spinach
115oz can of diced tomatoes or 2 plum tomatoes diced
115oz can of cannellini beans or equivalent
¼cupcanola oil or equivalent
½tsp.salt
¼tsp.black pepper
½tsp.garlic powder
Instructions
Before beginning the recipe remember to read the "Invent Your Recipe" section below for additional suggestions, recipe combinations, or ingredient alternatives.
Preparing the Chicken:
Begin by cutting the boneless chicken breasts into stripes. In a large skillet add in the canola oil and bring to a high heat.
Next, add in the chicken and sauté on all sides until golden brown (about 5-7 minutes total). Remove the chicken from the skillet and drain the oil.
Bringing it all Together:
Return the skillet to medium heat and add in the spinach, diced tomatoes (with liquid), cannellini beans (with liquid), salt, black pepper, and garlic powder.
Bring to a simmer and cook for 5 minutes, mixing occasionally.
Next, add the chicken back into the skillet. Bring to a simmer and cook for 5 minutes, mixing occasionally.
To Serve:
Serve the chicken with spinach and cannellini beans with crusty Italian bread.
Notes
I enjoy boneless chicken breasts the most with this recipe, however, I have used boneless pork loin and London broil before as substitutes, and have been happy with the result. You could even use shrimp, scallops, or calamari if you wanted to make this a seafood dish.For the beans, you can pretty much use anything you like. I am not sure if I would like this dish as much with black beans, however they would technically work. I would recommend kidney beans, navy beans, garbanzo, or pinto beans as substitutes for the cannellini beans.For the tomatoes, fresh diced plum tomatoes are always preferred by me, however, diced tomatoes are inexpensive and easy to use. I have also used sun dried tomatoes, black olives, marinated artichoke hearts, and roasted red peppers in this dish. I encourage you to try a variety of ingredients to pair with the chicken and beans.For the spinach, you could substitute many vegetables, including Swiss chard, kale (add some cooking time), eggplant, zucchini, green beans, peas, Brussel sprout. Really the list of vegetables is endless. Use what you have in the house, or try some new combinations of vegetables. That main thing is having fun and enjoy.