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Spinach And Turkey Skillet

Ingredients: 

6 ounces turkey breast tenderloin
1/8 teaspoon salt
2 teaspoons olive oil
1/4 cup chopped onion
2 garlic cloves minced
1/3 cup uncooked rice
3/4 teaspoon dried Italian seasoning
1/4 teaspoon freshly-ground black pepper
1 cup fat-free reduced-sodium chicken broth divided
2 cups torn fresh spinach
2/3 cup diced plum tomatoes
3 tablespoons freshly-grated Parmesan cheese

Yield: 

2 Servings

Method: 

Cut turkey tenderloins into bite-size slices; sprinkle with salt. Heat oil in medium skillet over medium-high heat. Add turkey slices; cook and stir until lightly browned. Remove from skillet.

Reduce heat to low. Add onion and garlic; cook and stir until tender. Return turkey to skillet. Stir in rice, Italian seasoning and pepper.

Reserve 2 tablespoons chicken broth. Stir remaining broth into mixture in skillet. Bring to a boil. Reduce heat. Simmer, covered, 14 minutes.

Stir in spinach and reserved broth. Cover and cook 2 to 3 minutes more or until liquid is absorbed and spinach is wilted.

Stir in tomatoes. Heat through. Serve with Parmesan cheese.

This recipe yields 2 servings.

Exchanges Per Serving: 2 Starch, 3 Meat.

Nutrition Facts: Calories 316; Calories from Fat 26%; Total Fat 9g; Saturated Fat 3g; Protein 25g; Carbohydrates 33g; Cholesterol 39mg; Sodium 309mg; Dietary Fiber 3g.