Spinach and Turkey Skillet for 2 |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 2 |
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From a Diabetic cookbook. Dietary exchanges are 2 starch and 3 lean meat. Ingredients:
6 ounces turkey breast tenderloins |
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 black pepper |
1 cup reduced-sodium fat-free chicken broth, divided |
2 cups torn fresh spinach leaves |
2/3 cup diced plum tomato |
3 tablespoons freshly grated parmesan cheese |
Directions:
1. Cut turkey tenderloins into bite-sized 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.
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