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August 2, 2011
Turkey & Spinach Skillet
Poultry Classics
Prep time:
15 minutescooking time:
16 to 17 minutes“There were so many great flavors in this dish, we didn't even know we were eating spinach.”
Ingredients
Serves 2
- 6 ounces turkey-breast tenderloins
- 1/8 teaspoon salt
- 2 teaspoons olive oil
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1/3 cup converted long-grain rice
- 3/4 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 1 cup chicken broth, divided
- 2 cups torn fresh spinach
- 2/3 cup diced plum tomatoes (about 2 medium)
- 3 tablespoons grated Parmesan cheese
Directions
1
Cut turkey-breast tenderloins into bite-size slices; sprinkle with salt. Heat oil in medium skillet over medium-high heat.
2
Add turkey slices; cook and stir until lightly browned. Remove from skillet. Reduce heat to low. Add onion and garlic; cook and stir until tender. Return turkey to skillet. Stir in rice, Italian seasoning and black pepper.
3
Reserve about 2 tablespoons chicken broth. Stir remaining broth into mixture in skillet. Bring to a boil. Reduce heat. Simmer, covered, until rice is tender, about 14 minutes.
4
Stir in spinach and reserved broth. Cover and cook until liquid is absorbed and spinach is wilted, about 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are heated through. Serve hot with Parmesan.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
Fresh spinach leaves require more attention when washing than other greens, and Grandma knew just how to get them clean and grit free. She would fill the kitchen sink or a large bowl with cold water and gently swish the leaves around in it. Then she let the spinach stand for a few minutes to allow the dirt to sink to the bottom. Grandma carefully lifted the leaves out of the water, then repeated the washing process with clean water until no more dirt was visible.
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