I’m not big on zucchini unless it’s breaded, fried, and bad news for my waistline, but it was a wonderful addition to this tasty dish. And then there was the cannellini beans and spinach. Many thumbs up!
1 tbsp olive oil
4 bone-in chicken thighs
2 cups coarsely chopped red onion
1 peeled and coarsely chopped zucchini
1 cup red bell pepper, sliced
1-15 oz can cannellini beans, drained and rinsed
1 cup chopped fresh spinach
1-1/2 cup pasta sauce (I used marinara)
1/2 cup white wine
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried rosemary
1/2 tsp sea salt
1/4 tsp ground black pepper
1/4 cup shaved Parmesan cheese
1) Heat oil in large skillet over medium-high heat; add chicken and brown 2-3 minutes each side; transfer chicken to plate and keep warm
2) Add onion to skillet and, stirring often, cook 5 minutes; reduce heat to medium and stir in zucchini, red bell pepper, cannellini beans, and spinach and cook 3 minutes; stir in pasta sauce, wine, basil, oregano, rosemary, salt, and pepper and cook 3 minutes, stirring occasionally
3) Return chicken to skillet and spoon sauce over pieces; reduce heat to low and cover skillet with lid; cook 20-25 minutes until chicken is cooked through; serve chicken smothered in sauce and spinkled with Parmesan
Servings: 4
TAMARA LEIGH: The Kitchen Novelist 
I’m half-Italian,(if you didn’t know); you can’t go wrong here!