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 sautB 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 sautB 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.