Italian Chicken Skillet
“As we have been talking about, the Mediterranean Diet is a way of eating that puts the spotlight on whole, healthy foods, while also limiting processed foods and saturated fats. The recipes featured here focus on lean proteins, a variety of vegetables, and simple preparations that require only one pan! This is a hint of what you will see at our next Cooking Demo on March 6. See details and registration info here. Your healthy, Mediterranean Diet-friendly dinners are ready in no time — and clean up’s a snap. What could be better? Enjoy!”
1 tablespoon olive oil
4 skinless, boneless chicken breast halves, cubed
2 cloves garlic, chopped, or to taste
1/2 cup red cooking wine or chicken broth
1 (28 ounce) can Italian-style diced tomatoes
8 ounces small seashell pasta
5 ounces fresh spinach, chopped
1 cup shredded mozzarella cheese
- Heat the olive oil in a large skillet with a lid over medium heat, and cook and stir the chicken and garlic until the chicken is no longer pink in the center, 5 to 8 minutes. Pour the wine (or broth) and diced tomatoes with their juice into the skillet, and bring to a boil over high heat while scraping any browned bits of food off of the bottom of the pan with a wooden spoon.
- Stir in the shell pasta, and return to a boil. Cook uncovered, stirring occasionally, until the shells have cooked through, but are still firm to the bite, about 10 minutes. Spread the spinach over the top of the pasta, cover, and simmer until the spinach leaves are cooked, about 5 minutes. Sprinkle the mozzarella cheese evenly over the skillet, and simmer until the cheese has melted and the pasta is bubbling, about 5 minutes.
Per Serving: 515 calories; 12.9 g fat; 53.7 g carbohydrates; 42.5 g protein; 87 mg cholesterol; 758 mg sodium.