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.