Tuscan Chicken Skillet with Kale & Sun-Dried Tomatoes recipe

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Ingredients

1 pound boneless, skinless chicken breasts, sliced
2 tablespoons I Can't Believe It's Not Butter!® Spread, divided
4 cups lightly packed chopped kale leaves
2 cloves garlic, finely chopped
1 package Knorr® Rice Sides™ - Cheddar Broccoli
¼ cup sun-dried tomatoes, thinly sliced
Lemon wedges

Nutrition Info

355.3 calories
carbohydrate: 19.3 g
cholesterol: 58.5 mg
fat: 10.1 g
fiber: 6.7 g
protein: 28.9 g
saturatedFat: 4.8 g
servingSize: -
sodium: 163.5 mg
sugar: : -
transFat: : -
unsaturatedFat: : -

Directions

  1. Season chicken, if desired, with salt and pepper. Melt 1 tablespoon Spread in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until thoroughly cooked, about 5 minutes. Remove and set aside

  2. Melt remaining 1 tablespoon Spread in same skillet over medium-high heat and cook kale and garlic, stirring occasionally, until kale wilts and garlic is fragrant, about 3 minutes. Add 2 cups water and bring to a boil. Stir in Knorr® Rice Sides™ - Chicken Broccoli and sun-dried tomatoes and prepare according to package directions.

  3. Stir in chicken. Serve with lemon wedges and, if desired, garnish with toasted pine nuts.

Recipe Yield

4 servings

Recipe Note

This hearty one-skillet dinner with chicken, kale, and sun-dried tomatoes makes a perfect busy weeknight meal.

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