Categories: Poultry, Main dish 
      Yield: 4 servings 
  
      3 ts Extra-virgin olive oil 
  1 1/2 lb Chicken breasts 
      2    Celery stalks, minced 
      4    Garlic cloves, minced 
      2    Shallots, minced 
     15 oz Tomatoes, canned, diced 
      1 ts Fresh rosemary; or 
           - 1/2ts dried rosemary 
      1 tb Cornstarch 
      1 c  Chicken broth, defatted 
     15 oz Cannellini, canned 
     12 oz Spinach - fresh 
           Salt 
           Black pepper, fresh ground 
     10    Black olives - brine cured 
  
  Preparation time = 25 minutes 
  Cannellini are white kidney beans. Drain and rinse before use. Wash fresh 
  spinach thoroughly and chop. Chicken breasts should be skinned and 
  de-boned and cut into bite-size pieces. 
  1. Heat 2 TS oil in large nonstick or cast-iron skillet over medium-high 
  heat. Add chicken and saut‚ until firm and white, not pink, about 3 
  minutes. Remove from skillet and keep warm. 
  2. Reduce heat to medium and add remaining 1 TS oil. Add celery, garlic 
  and shallots and saut‚ until limp and fragrant, about 5 minutes. Add 
  tomatoes and rosemary and simmer minutes. 
  3. Dissolve cornstarch in chicken broth and add to skillet. Bring to boil 
  and cook until sauce is thickenedd. Add cannellini beans and chicken; heat 
  through. 
  4. Just before serving, add spinach to skillet and toss until wilted, 
  about 3 minutes. Season with salt and pepper. 
  5. Garnish with chopped olives. Serve at once.