Italian chicken skillet with spinach and tomatoes
Let's make it
Step 1
In large skillet, heat oil over medium-high heat. Add chicken; cover and cook 8 minutes or until browned, turning once. Transfer chicken to plate; keep warm. Makes about 12 tenders.
Step 2
In same skillet, heat broth to a boil over medium-high heat, scraping browned bits from bottom of skillet with wooden spoon. Stir in tomatoes with their juice, seasoning, garlic powder, salt and pepper; reduce heat to medium and stir in spinach. Makes about 2 cups.
Step 3
Add chicken; partially cover and cook 10 minutes or until spinach is wilted and internal temperature of chicken reaches 165°.
Step 4
Serve chicken garnished with Parmesan cheese, if desired.
Nutrition Info
Approximate nutritional values per serving (2 tenderloins, ½ cup tomato mixture): 230 Calories, 8g Fat (1g Saturated), 94mg Cholesterol, 473mg Sodium, 7g Carbohydrates, 2g Fiber, 2g Sugars, 0g Added Sugars, 35g Protein
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Ingredients
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