1 large fresh fennel bulb
1 teaspoon olive oil
8 ounces boneless skinless chicken thighs, cut into 3/4 inch pieces
1 teaspoon dried rosemary leaves, crushed
1/2 teaspoon black pepper
1 can no salt added stewed tomatoes
1 can fat free reduced sodium chicken broth (15 ounces)
1 can cannellini beans, rinsed and drained
3 teaspoons of hot pepper sauce (tabisco sauce) (optional)
1. Cut off and reserve 1.4 cup chopped feather fennel tops. Chop bulb into 1/2 inch pieces. Heat oil in large saucepan over medium heat. Add chopped fennel bulb: cook 5 minutes, stirring occasionally.
2. Sprinkle chicken with rosemary and pepper; add to saucepan. Cook and stir for 2 minutes. Add tomatoes and chicken broth; bring to a boil. Cover; simmer 10 minutes. Stir in beans; simmer uncovered, 15 minutes or until chicken is cooked through and sauce thickens. Season to taste with hot pepper sauce, if desired. Top with reserved fennel tops.
If you are in a hurry put all the ingredients in the crock pot on low all day. When you get home put on high till ready to eat.
p.s. you can also add corn and or green beans if you like vegetables.