How To Prepare
1
Heat oil in a large saucepan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes. Transfer to a plate.
2
Add zucchini, shallot, and Italian seasoning and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes. Add tomatoes, broth, and wine; increase heat to high and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook about 8 minutes. Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.
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Ingredients
- 2 tablespoons of extra-virgin olive oil
- 16 ounces chicken tenders, cut into bite-size chunks
- 2 small zucchini, finely diced
- 2 large shallots, finely chopped
- 1 teaspoon salt-free Italian seasoning blend
- 4 plum tomatoes, chopped
- 2 14-ounce cans of no salt added chicken broth
- 1/2 cup dry white wine
- 3 cups packed baby spinach
Ingredients
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