|1||package PERDUE® FRESH CUTS™ Chicken Breast Strips|
|4||tsp olive oil, divided|
|4||strips bacon, chopped|
|1||small shallot, sliced|
|1||large garlic clove, minced|
|2||tbsp fresh Italian parsley, chopped|
|1||tbsp fresh sage, chopped|
|1||cup white wine or chicken stock|
|1||(15-ounce) can diced tomatoes with juices|
|1||(15-ounce) can cannellini beans, drained and rinsed|
|1||(6-ounce) bag fresh baby spinach|
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the chopped bacon and sauté until bacon is crisp, about 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Add the chicken strips to the skillet and sauté until browned, but not completely cooked through, about 5 minutes. Transfer to a plate and keep warm.
To the same skillet, add the shallots, garlic, parsley and sage. Sauté until shallots are translucent, about 30 seconds. Add the wine and stir for about 1 minute, scraping up all the brown bits on the bottom of the pan.
Add the tomatoes and beans to the skillet. Return the chicken and any of its juices back to the skillet and simmer for about 5 to 10 minutes, until the tomatoes are tender and chicken is cooked through. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Remove skillet from the heat and stir in the spinach.
To serve, spoon One Pot Tuscan Chicken with White Beans onto a plate, drizzle with 1 teaspoon of olive oil and sprinkle with crispy bacon. Serve with crusty bread and olive oil for dipping.
Cut the chicken strips into smaller pieces, approximately 0.25" H x 1" W x 4" L.