Tuscan Chicken Skillet with Kale & Sun-Dried Tomatoes recipe
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Ingredients
- 1 pound boneless, skinless chicken breasts, sliced 2 tablespoons I Can't Believe It's Not Butter!® Spread, divided 4 cups lightly packed chopped kale leaves 2 cloves garlic, finely chopped 1 package Knorr® Rice Sides™ - Cheddar Broccoli ¼ cup sun-dried tomatoes, thinly sliced Lemon wedges
Nutrition Info
- 355.3 caloriescarbohydrate: 19.3 gcholesterol: 58.5 mgfat: 10.1 gfiber: 6.7 gprotein: 28.9 gsaturatedFat: 4.8 gservingSize: -sodium: 163.5 mgsugar: : -transFat: : -unsaturatedFat: : -
Directions Tuscan Chicken Skillet with Kale & Sun-Dried Tomatoes
Directions
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Season chicken, if desired, with salt and pepper. Melt 1 tablespoon Spread in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until thoroughly cooked, about 5 minutes. Remove and set aside
Melt remaining 1 tablespoon Spread in same skillet over medium-high heat and cook kale and garlic, stirring occasionally, until kale wilts and garlic is fragrant, about 3 minutes. 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.
Stir in chicken. Serve with lemon wedges and, if desired, garnish with toasted pine nuts.