Serve this tasty chicken and spinach medley with a side of pasta tossed in Alfedo sauce.

Chicken and Spinach Medley

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 slivers

1 medium onion, cut into thin rings
1 (4-ounce) can mushroom slices
2 bunches fresh spinach (about 1 1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons freshly grated Romano or Parmesan cheese

1. In nonstick frypan, place oil and heat to medium temperature. Add garlic, stirring to spread evenly in frypan. Arrange chicken in single layer over garlic and cook about 5 minutes; turn and cook 5 minutes more.
2. In another large frypan, 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.
3. Remove chicken from small frypan and cut into strips. Add chicken strips, salt and pepper to vegetables in large frypan; 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.