Tuscan Chicken Stew

1/2 tsp dried rosemary, crushed
1/2 tsp salt
1/4 tsp black pepper
1 lb skinned, boned chicken breast, cut into 1" pieces
2 tsp olive oil
2 tsp minced garlic
1/2 c chicken broth
1 (15.5 oz) can cannellini beans (or other white beans), rinsed and drained
1 (7 oz) bottle roasted red peppers, drained, cut into 1/2" pieces
3 1/2 c torn spinach

Combine first 4 ingredients; toss well. Heat oil in a skillet over medium high heat. Add chicken and saute 3 minutes. Add garlic; saute 1 minute. Add broth, beans and peppers. Bring to a boil, reduce heat and simmer 10 minutes or until chicken is done. Stir in spinach; simmer 1 minute.

NOTES
From Cooking Light.
Untried.