Quick skillet dinner: grilled chicken with tomatoes, mushrooms and garlicky spinach

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Sometimes when I leave my job at KLTV in Tyler and start my 45 minute drive home, I’m so hungry and so tired I think, “maybe I’ll just run through a drive-thru for dinner….”. But running through a drive-thru, while convenient, will end up being costly by the time I get enough for four of five people, and it  will load our bodies with salt, saturated fat, and preservatives.

I was so hungry one night this week and I was faced with that convenient temptation and decision again…to cruise through a fast food place or to go on home. I decided to go home! I knew that I probably had something in the fridge I could put together quickly, and I did! I thought I’d share the method so you might keep it in mind when you go grocery shopping this weekend. You can switch out any ingredient, really, to make this dish your own.  I use the pre-grilled chicken strips (usually found in the meat section in my grocery store; if not, look near the lunch meat) because it’s low in fat, tastes good, and isn’t expensive. There are several brands who make them; make sure to get grilled, not breaded.

Grilled chicken with tomatoes, mushrooms and garlicky spinach

6 to 10 ounce bag of pre-cooked grilled chicken strips

1 to 1 1/2 cup grape or cherry tomatoes, halved

1 cup fresh  sliced mushrooms (these can be bought pre-sliced to save time)

1 tsp minced garlic (or use 3/4 tsp garlic powder in a pinch)

2 TBS olive oil (canola is ok, too)

2 cups fresh baby spinach

1/2 tsp red pepper flakes

salt and pepper

grated parmesan or grana padano for topping (optional)

Method:

In a 10 inch skillet, warm the oil over medium heat.

Add the chicken slices, mushrooms, tomato halves,  red pepper flakes, and 1/2 tsp salt and pepper, to pan. Let it warm and allow the tomatoes to start to softening and releasing their juices. When the pan begins to look dry, add 1/2 cup warm water to the pan. The steam will help cook everything.

Saute this for just about three minutes, turning everything once or twice with a spatula. Add the whole spinach leaves to the top of the pan, and sprinkle the garlic over the spinach; cover.

Allow to steam for a minute until the spinach wilts. Uncover, sprinkle with salt and pepper, stir to combine well and serve over rice, grits, or even in a tortilla.  My favorite way is over grits! Sprinkle with the parmesan or grana padano. Fabulous!

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This meal literally takes fewer than ten minutes to make. It’s healthy, it’s beautiful to see on your plate, but above all, it’s delicious! Again, try other ingredients that you like, such as peppers sliced very thin, green onions, or almost anything you can think of that can cook quickly!

I hope this keeps you out of the fast food lane once or twice. You won’t be sorry!  :)

You might also like: Rigatoni with Italian sausage and vegetables. Another easy and delicious recipe for you busy friends of mine!

Copyright 2012 Stephanie Hill Frazier. All rights reserved.

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6 thoughts on “Quick skillet dinner: grilled chicken with tomatoes, mushrooms and garlicky spinach

  1. Pingback: Healthy fast food: spicy fajita steak & veggie saute « In Mama Steph's Kitchen

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