Tuscan Chicken Stew

In January, my husband told me he wanted to try to cut out our red meat intake and eat lighter.  This sent me to my stacks of recipes to make "someday," cookbooks and new food blogs looking for lighter meals.  I felt like I had been preparing fairly healthy meals already, but I humored him and found some meals that were even lighter and healthier.  Tuscan Chicken Stew is one of those recipes I came up with early in the year to help us cut back on red meat and fat.  The first time I made it, my husband immediately dubbed it a new favorite.
This meal comes together in minutes.  In fact, I walked in the door today at 5:20pm and had supper on the table at 5:55pm.  That includes making the salad, setting the table, washing the cutting board at least twice, taking out the garbage and taking pictures while I cooked.  (Although I do admit I had more blurry pictures than normal tonight because I was rushing so much.)  I love it when recipes are good, fast AND cheap.

Because my 7 year old doesn't "do" vegetables, I generally cut the vegetables by a third bit in this recipe.  I then serve his portion, pick out the red peppers and wilt the spinach before serving my husband and me.

Tuscan Chicken Stew

1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon salt
1 pound skinless, boneless chicken breast, cut into 1 inch pieces
2 teaspoons olive oil
2 teaspoons garlic, minced
1/2 cup chicken broth
1 16 ounce can navy beans or white beans, rinsed and drained
1/2 cup bottled roasted red peppers packed in water, diced
3 cups spinach, torn

Season chicken with basil, oregano and salt.  In large frying pan or shallow pot, heat olive oil over medium-high heat.  Add chicken and saute 3-5 minutes.  Add garlic and saute 1 minute, being careful not to let the garlic burn. 

Add broth, beans and peppers, bring to a boil.  Reduce heat and simmer 10 minutes or until chicken is done.

Add in spinach and simmer one minute or until spinach has wilted.

Serves 4.