Spinach and Turkey Skillet
|Turkey breast tenderloin||6 Ounce|
|Olive oil||2 Teaspoon|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Garlic||2 Clove (10 gm), minced|
|Uncooked rice||1⁄3 Cup (5.33 tbs)|
|Dried italian seasoning||3⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Fat free low sodium chicken broth||1 Cup (16 tbs), divided|
|Spinach leaves||2 Cup (32 tbs)|
|Diced plum tomatoes||3⁄4 Cup (12 tbs)|
|Parmesan cheese||3 Tablespoon, grated|
1. Cut turkey tenderloins 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.