A taste of Italy in a skillet, this recipe combines tomatoes, basil, and Parmesan cheese on top of sautéed chicken tenderloins. A complete meal on its own, this chicken dish can be served over low-carb or whole wheat pasta to round the meal out.
[cooked-sharing]
Cut any large chicken tenderloins in half lengthwise. Coat an unheated 12-inch skillet with nonstick cooking spray.
Cook and stir chicken in hot skillet about 5 minutes or until done. Sprinkle with salt and pepper.
Add tomatoes and basil; heat through. Remove from heat. Add spinach; toss until wilted. Divide among 4 plates. Sprinkle with cheese.
Source: Eating Well
Exchanges: 4 lean protein, 1.5 vegetables
Tip: Dry the chicken with a paper towel before sautéing to create a nice sear.
2 servings
4 Servings
- Amount per serving
- Calories171
- % Daily Value *
- Total Fat 59g76%
- Saturated Fat 08g40%
- Cholesterol 676mg226%
- Sodium 2657mg116%
- Total Carbohydrate 75g28%
- Dietary Fiber 32g115%
- Total Sugars 35g
- Protein 298g
- Potassium 6028mg129%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Cut any large chicken tenderloins in half lengthwise. Coat an unheated 12-inch skillet with nonstick cooking spray.
Cook and stir chicken in hot skillet about 5 minutes or until done. Sprinkle with salt and pepper.
Add tomatoes and basil; heat through. Remove from heat. Add spinach; toss until wilted. Divide among 4 plates. Sprinkle with cheese.
Notes
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