TLC Cooking "Spinach & Turkey Skillet"

Spinach & Turkey Skillet

Spinach & Turkey Skillet

YIELD Makes 2 servings
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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:

Cut turkey tenderloin into bite-size pieces; sprinkle with salt.
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.
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.

This recipe appears in: Turkey

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Meat	4
Starch	2