Tuscan Chicken Stew and Fresh Herb Drop Biscuits

Stew
Ingredients
1/2 tsp dried rosemary, crushed
1/2 tsp salt
1/4 tsp black pepper
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
2 tsp olive oil
2 tsp bottled minced garlic
1/2 cup fat-free, less-sodium chicken broth
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 (7-ounce) bottle roasted red bell peppers, drained and cut into 1/2-inch pieces
3-1/2 cups torn spinach
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1. Combine first four ingredients and toss well. Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken mixture and sauté 3 minutes.Add garlic and sauté 1 minute. Add brother, bean, and bell peppers; bring to a boil. Reduce heat, and simmer 10 minutes or until chicken is done. Stir in spinach and simmer 1 minute.
Yield: 4 servings (serving size: 1 cup)
CALORIES 290 (18% from fat); FAT 5.9g (sat 0.9g, mono 2.4g, poly 1.4g); PROTEIN 34.8g; CARB 25.1g; FIBER 5.1g; CHOL 66mg; IRON 4.5mg, SODIUM 612mg; CALC 110mg
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Biscuits
Ingredients
2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/2 cup vegetable shortening
1 cup milk
1/4 cup chopped fresh parsley
1 Tbsp chopped fresh chives
1 tsp chopped fresh thyme
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1. Preheat oven to 425F. Grease a baking sheet lightly. combine flour, baking powder and salt in a large bowl; mix well.
2. Cut in shortening until coarse crumbs form. Add milk; stir until combined. Fold in parsley, chives and thyme.
3. Drop 1/4 cups of dough 2 inches apart onto prepared baking sheet.
4. Bake biscuits until golden, 14-18 minutes. Serve biscuits warm.