Tender chicken, white beans, spinach, and sun-dried tomatoes simmer in a garlicky, creamy skillet sauce for an easy weeknight dinner.

Prep: 15 minutes | Cook: 20 minutes | Servings: 4

Ingredients

• 1 lb chicken breast, cut into strips
• 1 can (15 oz) cannellini beans, rinsed and drained
• 2 cups baby spinach
• ⅓ cup sun-dried tomatoes, chopped
• 3 garlic cloves, minced
• ½ cup unsweetened unflavored pea milk or oat milk
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• Salt, black pepper, and optional red pepper flakes
• 1 tbsp lemon juice

Instructions

1. Season chicken with Italian seasoning, salt, and pepper. Sear in olive oil over medium heat for 3–4 minutes per side until cooked to 165°F. Remove.
2. Reduce heat. Sauté garlic and sun-dried tomatoes for 1 minute.
3. Add plant milk and beans. Simmer 3–4 minutes, mashing a few beans to thicken.
4. Stir in spinach until wilted. Return chicken to pan and warm through.
5. Finish with lemon juice and optional red pepper flakes. Serve alone or over whole-wheat pasta.

A little heart-health note ♡

White beans provide fiber; lean chicken and a plant-milk sauce reduce saturated fat compared with heavy cream.

Storage: Refrigerate up to 3–4 days. Reheat gently with a splash of water.