Tuscan Skillet Supper

I love this meal - it's so flavorful.  In the interest of full disclosure though, I have to tell you that two out of three kids wouldn't eat it.  Rich did eat it, but he wasn't happy about it.

Cretins.

You could easily make this a vegetarian dish by leaving out the chicken or subbing in some firm tofu.  The nutrition facts are for four servings, but those servings are pretty small for a main dish.  I would say 2-3 is more realistic.

6 ounces boneless, skinless chicken breast cooked and cubed 

1 cup chopped zucchini or broccoli

1/2 cup onion, diced 

1/2 cup red bell pepper, diced

1 teaspoon oregano

2 cloves garlic, minced

1 cup tomato, diced

15 ounce can cannelini or navy beans, drained

1 cup chopped fresh spinach

2 ounces mozzarella cheese, shredded

1/2 teaspoon salt

1/8 teaspoon pepper

Heat one teaspoon olive oil in a large, nonstick skillet over medium-high heat.  Add chicken, zucchini or broccoli, onion, pepper, oregano and garlic.  Saute 2 minutes.

Stir in tomato and beans; cook 2 more minutes.

Add spinach, salt and pepper and cook one minute or until spinach wilts.  Stir in cheese.

Nutrition Facts

Serving Size 258 g

Amount Per Serving

Calories  262 Calories from Fat  46

% Daily Value*

Total Fat  5.1g 8%

Saturated Fat  2.4g 12%

Cholesterol  44mg 15%

Sodium  890mg 37%

Total Carbohydrates  28.3g 9%

Dietary Fiber  7.3g 29%

Sugars  2.9g

Protein  26.5g

Vitamin A 32% • Vitamin C 73% Calcium 19% • Iron 18%

Nutrition Grade A