Tuscan Chicken Stew

I like that this recipe a) sounds fancy, b) assembles easily, and c) sneaks in a little green to four-fifths of my family. The member representing one-fifth of the family is currently waging a mealtime war against all things green and slimy.

And I'll betcha a hundred bucks that Martha Stewart has never used the word "slimy" when promoting a recipe. See? That is why you keep coming back for more here at the Stretch Mark Mama Blog. Enjoy.

Tuscan Chicken Stew

3 frozen boneless skinless chicken breasts

1/2 teaspoon dried rosemary

1/2 teaspoon salt

1/2 teaspoon black pepper

3 cloves garlic (or a few shakes of garlic powder)

7 ounces roasted red bell pepper (from a jar), chopped

6 cups chicken broth

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6 cups fresh spinach (a little less than one bag), shredded

2 cans white beans (navy, cannellini, great northern), rinsed and drained

Throw the first seven ingredients in a crock pot and cook on HIGH (does anyone know why HIGH and LOW are almost always capitalized in crock pot recipes?) for 3-4 hours. Chop up the meat and add the spinach and beans until soup is heated through. 4 servings.

More recipes over at Ann's Food on Friday and the Grocery Cart Challenge Recipe Swap.

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