This dish is very low in fat and carbs, but it's very filling and yummy. You can alter the taste to your liking. If carbs aren't an issue for you, it's delicious served over pasta or rice.
Serves: Prep: 10min |Cook: 15min |Total: 25min
4 skinless, boneless, chicken breast halves, cut into 1" pieces
ground black pepper
2 cloves garlic, minced
1 can (15 ounces) diced tomatoes, drained
1 bag (5 ounces) baby spinach
2 cups thinly sliced mushrooms
0,5 cup parmesan cheese, grated
1.Season the chicken with salt and pepper to taste.
2.Coat a large nonstick skillet with cooking spray, and place it over medium heat. When it's hot, add the chicken and cook for 5 to 10 minutes, or until it's no longer pink and the juices run clear.
3.Remove the chicken to a plate, covering to keep it warm. Add the garlic to the pan. Cook for 2 to 3 minutes, or until the garlic is fragrant. Add the tomatoes, spinach, and mushrooms. Cook for about 3 minutes, or until the liquid is reduced by half. Put the chicken back in the pan and stir. Adjust the seasoning, if necessary. Sprinkle with the cheese just before serving.
Photo: Mitch Mandel