How To Make Tuscan Chicken Skillet with Kale & Sun-Dried Tomatoes
This Italian-inspired chicken skillet is loaded with cheesy rice, fresh kale, and hearty sun-dried tomatoes. It’s the perfect one-pan dinner for the family.
Serves:
Ingredients
- 1lbchicken breasts,boneless, skinless sliced
- 2tbspI Can’t Believe It’s Not Butter! Spread,divided
- 4cupskale leaves,lightly packed chopped
- 2cloves garlic,finely chopped
- 1pkgKnorr® Rice Sides™ – Cheddar Broccoli
- ¼cupsun-dried tomatoes,thinly sliced
- Lemon,Wedges
Instructions
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Season chicken, if desired, with salt and pepper.
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Melt 1 tablespoon Spread in large nonstick skillet over medium-high heat and cook chicken for about 5 minutes or until thoroughly cooked, stirring occasionally. Remove and set aside
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Melt remaining 1 tablespoon Spread in same skillet over medium-high heat and cook kale and garlic for about 3 minutes, stirring occasionally, until kale wilts and garlic is fragrant.
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Add 2 cups water and bring to a boil. Stir in Knorr Rice Sides Chicken Broccoli and sun-dried tomatoes and prepare according to package directions.
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Stir in chicken. Serve with lemon wedges and, if desired, garnish with toasted pine nuts.
Nutrition
- Calories: 277.57kcal
- Fat: 16.64g
- Saturated Fat: 6.71g
- Trans Fat: 0.35g
- Monounsaturated Fat: 5.85g
- Polyunsaturated Fat: 2.55g
- Carbohydrates: 6.29g
- Fiber: 2.00g
- Sugar: 2.29g
- Protein: 26.02g
- Cholesterol: 87.84mg
- Sodium: 99.35mg
- Calcium: 62.35mg
- Potassium: 570.71mg
- Iron: 1.68mg
- Vitamin A: 168.97µg
- Vitamin C: 54.66mg
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