Recipe: Herb Chicken Skillet with Spinach and Tomatoes (served over pasta or couscous)

HERB CHICKEN SKILLET WITH SPINACH AND TOMATOES
"Ready in 30 minutes, this skillet chicken dish features good-for-you tomatoes and spinach."



2 tablespoons oil
1 1/2 pounds chicken tenders (or 1 1/2 pounds boneless skinless chicken breasts, cut into strips)
1 medium onion, chopped
1 (14 1/2 ounce) can diced tomatoes, undrained
1/4 cup water
1 teaspoon McCormick Basil Leaves
1/2 teaspoon McCormick Ground Black Pepper
1/2 teaspoon McCormick Garlic Powder
1/2 teaspoon McCormick Oregano Leaves
1/2 teaspoon salt
1 (6 ounce) package fresh baby spinach leaves
Hot cooked pasta or couscous (for serving)

Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 10 minutes or until browned. Add onion; cook and stir 5 minutes or until softened.

Stir in tomatoes, water and seasonings. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 3 minutes or until heated through.

Stir in spinach; cook 2 minutes or until spinach begins to wilt.

Serve over pasta or couscous.

Makes 6 servings
Source: McCormick