Sun-Dried Tomato Chicken Skillet
Little tomatoes packed in oil with seasoning. They pack an incredible punch of flavor into any dish. This is a simple chicken skillet dinner where the chicken will cook and then be smothered in a rich sauce of sun-dried and stewed tomatoes along with some seasoning and for a bit of greens, some nice fresh spinach.
Equipment
- large skillet
Ingredients
- 1.5 lbs. chicken breast tenders
- 1 yellow onion quartered and sliced
- 4 oz julienned sun-dried tomatoes, in oil
- 2 tbsp oil reserved from sun-dried tomatoes
- 14.5 oz Italian-style stewed tomatoes
- 1/3 cup chicken broth
- 2 tsp oregano
- 1 tsp Basil
- 1/2 tsp salt
- 2 cups fresh spinach leaves packed
- additional salt and pepper to taste
Instructions
- Heat 1 tablespoon of the reserved sun-dried tomato oil in a large skillet over medium-high heat.
- When pan is hot, add the onions to the pan. Cook over medium-high heat for 2-3 minutes. Allow to sit until they turn a dark brown color.
- Reduce heat down to medium-low and add garlic to the pan. Cook for another 5-7 minutes, stirring frequently, until the onions are golden brown and softened. Remove onions and garlic from pan.
- While garlic and onions are cooking, season chicken with salt and pepper. After onion and garlic are cooked, add the remaining tbsp of oil to the pan and turn up the heat to medium-high. Add the chicken tenders to the pan and cook for about 2-3 minutes on each side, or until the chicken is golden brown.
- When chicken is browned, combine onion mixture, drained sun dried tomatoes, stewed tomatoes, chicken broth, oregano, basil, and salt to the pan with the chicken.Stir everything together and bring to a boil. Turn the heat down to medium-low,cover the pan, and simmer for 5 minutes.
- Add the spinach leaves to the pan, cover with the lid, and cook for another 2-3 minutes or until the chicken is cooked through and the spinach is barely wilted.
Notes
This recipe is 7 Green, and 5 Blue or Purple WW points.