Cannelini Chicken with Spinach and Cream Cheese

There was nothing exciting around the table last night, just tacos, because they were
quick and easy. With Mark working nights now, it's a little harder to have a nice and
nutritious meal when we both are ready to eat.

Tonight Mark went to play poker, and then work an overtime shift, so I invited my
sis, Mary, for dinner. I knew this was a weekend without the kids for her, and I
just wanted to see her. So I made a quasi-italian chicken dinner.....

I took boneless, skinless chicken breasts and browned them, with salt, pepper
and basil. Then I removed the chicken and carmelized (or deep browned) thinly
sliced onions, added lots of garlic and some diced tomatoes with a touch of
white wine. Let that simmer for a few minutes before adding the chicken back in.
Cover, and simmer for 20 min.

In the meantime I trimmed up some baby asparagus, tossed it with olive oil,
basil, cherry tomaotoes, salt and pepper. I roasted these off in a 400 degree oven.

I also took out the low fat bisquick to make a simple batter with parsley,
parmesan, butter and milk. I had the consistancy of "drop" biscuits and baked
them off in a 400 degree oven as well.

By this time my chicken was ready for the finale of cannelini beans, cream cheese
and spinach which I added in that order. I drained the beans and rinsed them off,
melted the cream cheese to make a nice sauce, then wilted the spinach in at the
last minute. (I covered the pan to wilt the spinach faster)

Served each breast with a healthy dollop of (thick) sauce, a portion of
asparagus and a biscuit. I only wish I had time to make a dessert.....

Hope y'all enjoy your trip to Italy with this dish!