Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 1/2 pounds skinless, boneless chicken breast halves, cut into thin bite-size strips

  3. 1/4 teaspoon salt

  4. 1/8 teaspoon black pepper

  5. 1 14 1/2-ounce can diced tomatoes with basil, garlic, and oregano, drained

  6. 2 tablespoons snipped fresh basil

  7. 1 10-ounce package prewashed spinach

  8. 1 cup shredded mozzarella cheese (4 ounces)

Instructions Jump to Ingredients ↑

  1. Method :

  2. In a 12-inch skillet heat olive oil over medium-high heat. Add half of the chicken; cook until tender and no longer pink. Remove chicken. Cook remaining chicken in same skillet; drain off fat. Return all of the chicken to skillet.

  3. Sprinkle chicken with salt and pepper. Add drained tomatoes and basil to skillet. Bring to boiling.

  4. Add spinach to skillet, half at a time, tossing with tongs just until wilted. Remove from heat. Sprinkle with cheese. Let stand for 3 to 5 minutes or until cheese melts.


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