basil-tomato chicken skillet


1 - 1 1/4  pounds chicken breast tenderloins  
Nonstick cooking spray
1/8  teaspoon salt
1/8  teaspoon ground black pepper
1  14 1/2 ounce can no-salt-added diced tomatoes, drained
1/4  cup snipped fresh basil
1  9 - 10  ounce package prewashed spinach
2   tablespoons finely shredded Parmesan cheese


1. Cut any large chicken tenderloins in half lengthwise. Coat an unheated 12-inch skillet with nonstick cooking spray.
2. Cook and stir chicken in hot skillet about 5 minutes or until done. Sprinkle with salt and pepper.
3. Add tomatoes and basil; heat through. Remove from heat. Add spinach; toss until wilted. Divide among 4 plates. Sprinkle with cheese. Makes 4 (about 2-cup) servings.

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