Braised Chicken with white beans and spinach


6 skinless, boneless chicken breast half (about 1 1/2 pound)

⅛ tsp ground black pepper

½ tsp dried oregano leaves or dried basil leaves, crushed

1 tsp olive oil

2 cup Ragu Onion and Garlic Italian Sauce

1 cup white kidney beans (cannellini), rinsed and drained

10 oz fresh baby spinach


Season the chicken with the black pepper and oregano.

Heat the oil in a 12-inch nonstick skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until it’s well browned on both sides.

Stir the sauce in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes.

Uncover the skillet. Stir in the beans and spinach and cook for 5 minutes or until the chicken is cooked through.


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