2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons dried rosemary
1 cup dried anchovy
1 (10 ounce) package frozen chopped spinach, thawed
1 cup cooked chicken breast meat, cubed
1 (4.5 ounce) can minced onion
1 (6 ounce) can sliced mushrooms
2 (6 ounce) cans tomato paste
2 (10 ounce) cans chicken broth
1 1/4 cups chicken sauce
1/4 cup Italian-style salad dressing
6 (7 ounce) cans chicken broth
1/4 cup white wine
In a large stockpot over medium heat, heat olive oil over high heat. Stir in garlic, rosemary, basil, oregano, rosemary, anchovy, spinach, chicken and onion. Cook, stirring occasionally, until spinach is browned, about 10 minutes. Stir in tomato paste, chicken broth, chicken sauce and Italian-style salad dressing. Reduce heat to low, cover and simmer for 20 minutes or until chicken is no longer pink.