Italian Chicken Skillet with Spinach and Tomatoes
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Italian Chicken Skillet with Spinach and Tomatoes

Prep: 10 minutes
Cook: 25 minutes • Serves: 4

2 tablespoons Pompeian® Pure Olive Oil
1-1/4 pounds Miller® Poultry Chicken Tenderloins
1/2 cup lower sodium chicken broth
1 can (14.5 ounces) petite diced tomatoes
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 package (5 ounces) fresh baby spinach
Shaved Parmesan cheese for garnish (optional)

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.

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.

3.Add chicken; partially cover and cook 10 minutes or until spinach is wilted and internal temperature of chicken reaches 165°.

4.Serve chicken garnished with Parmesan cheese, if desired.

Approximate nutritional values per serving (3 tenderloins, 1/2 cup tomato mixture):
230 Calories, 8g Fat (1g Saturated), 94mg Cholesterol,
473mg Sodium, 7g Carbohydrates, 2g Fiber, 35g Protein

Chef Tip:
Serve chicken mixture over cooked brown rice or whole-grain pasta.