McCormick's Tuscan Chicken Stew

I bought one of those McCormick's dinner season packets, the other night.  This recipe was so yummy and easy, I wanted to write it down for a future reference.

Tuscan Chicken Stew

1/2 t fennel seed

1 t crushed basil leaves

1 t minced garlic

1 t crushed rosemary leaves

1/2 t crushed oregano leaves

1/2 t ground black pepper

1 t salt

2 T olive oil

1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch cubes

1 medium red onion, cut into 1/2 inch thick wedges

1 can (15 oz) cannelloni or white beans, drained and rinsed

1 can (14.5 oz) dices tomatoes, undrained

1/4 cup red wine or water

1 pkg (6 oz) baby spinach leaves

1.  Heat oil in large skillet on medium-high heat.  Add chicken; cook and stir 10 minutes or until browned.  Remove chicken from skillet.  Add onion and fennel seed; cook and stir on medium heat 5 minutes or until tender.
2.  Stir in beans, tomatoes, red wine, remaining spices, and salt.  Bring to a boil, stirring frequently.  Reduce heat to low; cover and simmer 5 minutes.  Return chicken to skillet.
3.  Stir in spinach.  Cover.  Cook 5 minutes longer or until spinach is wilted