Chicken and bean stew

1 lg boneless skinless chicken breast, cut into bite size pieces
1 15oz can tomato sauce
1 15oz can pinto beans, drained
10oz frozen spinach
1 cup chopped onion
1 Tbsp extra virgin olive oil
1 tsp herbs de provance
salt and pepper to taste
2-3 cloves garlic, chopped

Brown onion in olive oil. Add chicken and chopped garlic. Cook until chicken is no longer pink. Add herbs de provance and spinach and cook until spinach has thawed (about 5 minutes). Add beans and tomato sauce and cook for about 10 minutes or until chicken is definitely done and it's as thick as you like it. Add salt and pepper to taste.
Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user NATPLUMMER.