Thursday, August 20, 2009

Spinach & Turkey Skillet

I'm not normally a fan of turkey skillet recipes, but this recipe defies my expectations! It is by far the best sauteed turkey dish I've ever had. I think it's so tasty because it uses turkey breast cubes (which stay juicy) instead of ground turkey (which is dry, flavorless, and generally nasty!).

  • 6 oz turkey breast tenderloin, cut into 1-inch cubes
  • ⅛ tsp salt
  • 1 tsp olive oil
  • ¼ C. chopped onion
  • 2 cloves, garlic minced
  • ¹⁄3 C. uncooked rice ¼ tsp black pepper
  • 1 C. fat free reduced sodium chicken broth, divided
  • 2 C. fresh spinach leaves, torn (chopped collard greens or chard would also be nice)
  • 2⁄3 C. diced plum tomatoes
  • 3 Tbs parmesan cheese, freshly grated

Season the turkey with salt. Heat oil in medium skillet. Add turkey pieces; cook & stir until lightly browned. Remove from skillet. Reduce heat to low. Add onion & garlic; cook & stir until tender. Return turkey to skillet. Stir in rice, Italian seasoning & pepper.

Reserve 2 tablespoons chicken broth. Stir remaining broth into mixture in skillet. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until the turkey is just barely pink in the middle. Stir in spinach and reserved broth. Cover; cook 2 to 3 minutes or until liquid is absorbed and spinach is wilted. Stir in tomatoes; heat through. Serve with parmesan cheese. Makes 2+ servings

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