Tomato Chicken with Spinach (Printer-Friendly Version)
Tender chicken and vibrant vegetables combined in a rich tomato and spinach sauce, ready in 25 minutes.
# Ingredients Needed:
→ Protein
01 -
1.1 pounds diced chicken breast
→ Vegetables
02 -
3 bell peppers, assorted colors, sliced lengthwise
03 -
3 ounces fresh or thawed frozen spinach
04 -
4 garlic cloves, finely chopped
→ Pantry
05 -
1 can (14 ounces) blended tomatoes
06 -
4 tablespoons extra virgin olive oil
07 -
1 teaspoon paprika
08 -
Salt and black pepper, to taste
# Step-by-Step Directions:
01 -
Heat 1 tablespoon olive oil in a large deep skillet over medium heat. Season diced chicken with salt, pepper, and paprika. Add chicken to skillet, cover, and cook for 10 minutes until cooked through and juicy.
02 -
Add chopped garlic and sliced bell peppers to the skillet with chicken. Stir to combine and cook uncovered for 5 minutes to soften peppers while retaining texture.
03 -
Pour canned blended tomatoes into the skillet. Stir well and let simmer for 5 minutes to thicken sauce and meld flavors.
04 -
Incorporate fresh or thawed spinach into the skillet. Cover and cook for 3 minutes until spinach wilts and blends into the sauce.
# Helpful Hints:
01 -
Cook chicken covered to ensure tenderness and juiciness.
02 -
Use fresh vegetables for the best flavor, but frozen spinach is acceptable if thawed thoroughly.
03 -
Paprika adds subtle smokiness and beautiful color to the dish.
04 -
Leftovers store well refrigerated for 3-4 days and reheat gently to preserve texture.