Mccormick Tuscan Chicken Stew - cooking recipe

Ingredients

1/2 teaspoon fennel seed
1 teaspoon basil leaves
1 teaspoon minced garlic
1 teaspoon crushed rosemary
1/2 teaspoon oregano leaves
1/2 teaspoon fresh coarse ground black pepper
2 tablespoons olive oil
1 1/2 lbs chicken breasts, cut into 1 inch cubes
1 medium onion, cut into 1/2inch thick wedges
15 ounces cannellini beans
14 1/2 ounces diced tomatoes, undrained
1/4 cup red wine or 1/4 cup water
1 teaspoon salt
6 ounces Baby Spinach

Preparation

heat oil in large skillet on med-high heat. add chicken; cook and stir 10 minutes or until browned. remove chicken from skillet. add onion and fennel seed; cook and sir on medium heat 5 minutes or until tender.
stir in beans, tomatoes, red wine, remaining spices, and salt. bring to boil, sirring frequently. reduce heat to low; cover and simmer 5 minutes. return chicken to skillet.
stir in spinach. cover. cook 5 minutes longer or until spinach is wilted.