Spinach & Turkey Skillet
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Makes 2 servings
|1/2||pound turkey breast tenderloin|
|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|
- 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.
|Serving Size:||1/2 of total recipe|
|Saturated Fat||2 g|
|Total Fat||8 g|
|Calories from Fat||22 %|
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