This is one we got from one of those McCormick things with the 6 spices in 1 set for 1 recipe. Since then, I have made it a few times and love it every time.
Start by cutting 1 1/2 lbs chicken into 1″ cubes. Cut 1 medium onion into wedges. Drain and rinse 1 15 oz can of cannellini beans (most white beans will work). Then pull out all your spices including fennel seed, dried basil leaves, minced garlic, crushed rosemary leaves, and pepper. You will also need 1 14.5oz can of diced tomatoes (undrained), red wine, salt, and 1 6 oz package of spinach leaves (stems cut off).
Preheat the oven for the biscuits (according to the package), and lay them out on a baking sheet so they are ready to go.
Heat 1 tbsp. of olive oil in a large skillet over medium high heat. Add the chicken and cook till browned (about 10 minutes), then remove from the skillet and set aside. Add 1 tbsp. olive oil to the skillet and cook the onion and 1/2 tsp fennel seed on medium heat till tender. At this point there is about 10 minutes or so left, and my biscuits took about 12 minutes, so this is where I put my biscuits in the oven. Plan accordingly. Add the rinsed beans, can of diced tomatoes, 1/4 C red wine, 1 tsp dried basil, 1 tsp minced garlic, 1 tsp crushed rosemary, 1/2 tsp oregano leaves, 1/2 tsp pepper, and 1 tsp salt. Bring that to a boil stirring constantly. Reduce heat to low, cover, and simmer 5 minutes. Return chicken to the skillet, and then add the spinach. Stir, cover, and simmer 5 minutes or until spinach is wilted.
Once the spinach is wilted, serve it up in bowls with the biscuits on the side. Enjoy!