Instructions: Cut off and reserve 1/4 cup chopped feathery fennel tops. Chop bulb into 1/2-inch pieces. Heat oil in large saucepan over medium heat. Add chopped fennel bulb; cook 5 minutes, stirring occasionally.

Sprinkle chicken with rosemary and pepper. Add to saucepan; cook and stir 2 minutes. Add tomatoes and chicken broth; bring to a boil. Cover and simmer 10 minutes.

Stir in beans; simmer, uncovered, 15 minutes or until chicken is cooked through and sauce thickens. Season to taste with hot sauce, if desired.

Ladle into shallow bowls; top with reserved fennel tops.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.