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Spinach & Turkey Skillet


Spinach & Turkey Skillet

Spinach & Turkey Skillet

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Yield

Makes 2 servings

Ingredients

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

Preparation

  1. Cut turkey tenderloin into bite-size pieces; sprinkle with salt.
  2. Heat oil in medium skillet over medium-high heat. Add turkey pieces; 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.
  3. 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; cook 2 to 3 minutes or until liquid is absorbed and spinach is wilted. Stir in tomatoes; heat through. Serve with Parmesan cheese.

Nutritional Information

Serving Size: 1/2 of total recipe
Fiber 4 g
Carbohydrate 31 g
Cholesterol 94 mg
Saturated Fat 2 g
Total Fat 8 g
Calories from Fat 22 %
Calories 357
Protein 38 g
Sodium 473 mg

Dietary Exchange

Meat 4
Starch 2

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