Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1/2 cup low-sodium chicken broth
- 1 cup fresh spinach, roughly chopped
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chicken pieces, season with salt, pepper, and Italian seasoning, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the diced tomatoes (with their juice) and chicken broth. Stir to combine and bring to a simmer.
- Return the cooked chicken to the skillet and add the chopped spinach. Cook for an additional 3-4 minutes until the spinach is wilted and the sauce is heated through.
- Remove the skillet from heat and stir in the grated Parmesan cheese until melted and well combined.
- Serve hot, garnished with fresh basil leaves if desired.
Notes
- For a creamier sauce, add 1/4 cup of heavy cream or Greek yogurt at the end of cooking.
- Substitute the chicken with shrimp or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg