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Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 10 minutes or until browned. Remove chicken from skillet. Add onion and fennel seed; cook and stir on medium heat 5 minutes or until tender.
Stir in beans, tomatoes, red wine, basil, minced garlic, rosemary, salt, oregano and pepper. Bring to boil, stirring frequently. Reduce heat to low; cover and simmer 3 minutes. Return chicken to skillet.
Stir in spinach. Cover. Cook 5 minutes longer or until spinach is wilted.
This is a very flavorful, hearty dish. I agree with the comment that John H. made in his review that the amount of spinach called for in the recipe is a bit too much. I fully realize that it's Tuscan chicken and supposed to be chock full of spinach, but then again, you don't want spinach to be the only thing that you taste either. So, that being said, I cut it back to 4 oz instead of 6 oz. And I have an allergy to wines (alcohol of all types), but rather than use water like it recommends in exchange for the wine, I used Swanson chicken Tuscany broth, but you can use plain chicken broth too.
Camille | December 13, 2014 |
A real favorite of mine. So tasty just the way it is.
Laura | September 26, 2013 |
Wow. This chicken recipe is fantastic!!
Ghia | February 28, 2014 |
Second review... Made it for the Mother's Day potluck at church. It got many compliments.
cjprittrn | May 24, 2014 |
Love it! It's easy to make, tastes wonderful, great with pasta or rice. Even my little boy likes it!
Lauri | January 07, 2014 |
Excellent, made it twice. Second time I used Ro-tel tomatoes in place of diced tomatoes and I added 1/2 cup Merlot wine.
Joanne | May 07, 2013 |
Love it. Fast and Easy one dish meal. Tastes great.
Tammy | November 19, 2013 |
Familt loved it, requested more broth. I added a can of low sodium chicken broth,second and third time I made it.
George McLean | September 22, 2013 |
John Glue | January 28, 2017 |