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Mom cooking with family

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

1/9 teaspoon ground black pepper

1/2 teaspoon dried oregano leaves or dried basil leaves, crushed

1 teaspoon olive oil

2 cup Prego® Heart Smart Onion and Garlic Italian Sauce

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

1 package (10 ounces) fresh baby spinach


1. Season the chicken with the black pepper and oregano.

2. 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.

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

4. 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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