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Ready in 30 minutes, this skillet chicken dish features good-for-you tomatoes and spinach. Serve over pasta or couscous.
2 tablespoons oil
1 1/2 pounds chicken tenders
1 medium onion, chopped
1 can (14 1/2 ounces) diced tomatoes, undrained
1/4 cup water
1 teaspoon McCormick® Basil Leaves
1/2 teaspoon McCormick® Black Pepper, Ground
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Oregano Leaves
1/2 teaspoon salt
1 package (6 ounces) baby spinach leaves
Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 10 minutes or until browned. Add onion; cook and stir 5 minutes or until softened.
Stir in tomatoes, water and seasonings. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 3 minutes or until heated through.
Stir in spinach; cook 2 minutes or until spinach begins to wilt.
(Amount per serving)
Made this four times already,last time I added marinated artichoke hearts too.It's a wonderful dish,everyone loves it !
Was this helpful?
Really good! I am so pleased to have such a great tasting recipe that is so nice to look at too.
This is one I will use for special occasions and guests.
I cut the chicken breasts into bite-size pieces before browning -- and I added a bit more of each spice.
It was easy and really tasty. I may add some fresh garlic next time!;)
This is an absolutely delicious meal, however I made a few modifications. First I used fresh chicken and then saved the chicken broth and used that instead of the water. Also, I used fresh baby tomatoes, 8 oz of spinach and 3 cloves of garlic. It was divine. So fresh and crisp. The perfect spring time meal. I highly recommend.
This one we love it very delicious yummy I'm telling aunt to do this one too ��