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!).

Ingredients

• 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

Directions

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