Chicken and Spinach Medley
Serve this tasty chicken and spinach medley with a side of pasta tossed in Alfredo sauce.
1 tablespoon canola oil
1 to 2 cloves garlic, minced
4 boneless, skinless chicken breast halves
1/2 cup chicken broth
1/2 cup green pepper slices
1 medium onion, cut into thin rings
1 (4-ounce) can mushroom slices, drained
2 bunches fresh spinach (about 1 1/2 pounds)
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1/4 cup freshly grated Romano or Parmesan cheese
- In nonstick skillet, place oil and heat to medium temperature. Add garlic, stirring to spread evenly in skillet. Arrange chicken in single layer over garlic and cook about 5 minutes; turn and cook 5 minutes more.
- In another large skillet, pour chicken broth and heat on high temperature. Add green pepper, onion and mushrooms; cook 3 minutes. Add spinach and cook, stirring with other vegetables, about 2 minutes more. Turn off heat under vegetables.
- Remove chicken from small skillet and cut into strips. Add chicken strips, salt and pepper to vegetables in large skillet; stir to mix well. Remove to serving dish and top with cheese.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.