Tuscan White Beans and Rice

Servings: 8

Ingredients:

• 2 tsp. olive oil
• 1/2 lb. boneless, skinless chicken breasts, cut into 1/4 inch-thick strips
• 3/4 medium onion, chopped
• 2 cloves garlic, minced
• 5 ounces fresh spinach leaves, washed, stems removed, torn
• 1-1/4 cups canned diced tomatoes, drained
• 4 cups cooked rice
• 1-1/4 lbs. canned navy beans, or canned Great Northern beans, drained and rinsed
• 1-1/4 tsp. Italian herb seasoning
• 1 Tbs. plus 1 tsp. red wine vinegar
• 1 Tbs. plus 1 tsp. dry sherry
• 1/4 tsp. ground black pepper
• 1/2 cup grated Parmesan cheese

Preparation:

Heat oil in large skilled over medium-high heat until hot. Add chicken onion, and garlic; cook 7-10 minutes or until chicken is slightly browned and onion is tender. Add spinach and tomatoes. Cook 3-4 minutes more or until spinach is wilted and tomatoes are simmering.

Add rice, navy beans, Italian seasoning, vinegar, sherry and pepper. Cook and stir 3-4 minutes more until thoroughly heated. Sprinkle with Parmesan cheese.

You can substitute 13 ounces frozen spinach leaves, thawed and drained, for fresh spinach, if desired.

Values per serving:
Calories: 601, Total Fat: 8.2 g
Fiber: 10 g