Chicken, White Bean, and Spinach Stew

• INGREDIENTS:
• 1 tablespoon butter
• 1 medium coarsely chopped onion
• 4 garlic cloves, minced
• 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
• 2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
• 1/2 cup water
• 4 canned plum tomatoes, drained
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 3 ounces baby spinach leaves (3 packed cups), coarsely chopped
• 2 cups shredded skinless, boneless rotisserie chicken breast
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

• Preparation

• 1. Heat butter in a medium saucepan over medium-low heat. Add onion; cook 5 minutes or until softened, stirring. Add garlic and thyme; cook 1 minute, stirring. Add beans, water, tomatoes, and broth. Increase heat to high until stew begins to bubble. Reduce heat; let simmer 5 minutes, breaking up tomatoes with a spoon. Add more water, if needed.
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• 2. Add spinach, stirring until wilted. Add chicken; cook 2 minutes. Season with salt and pepper.
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