Knorr Recipe ~ Tuscan Chicken Skillet with Kale & Sun-Dried Tomatoes

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

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

Cooking 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.

Nutrition Facts

• calories355.3
• carbohydrateContent19.3 g
• cholesterolContent58.5 mg
• fatContent10.1 g
• fiberContent6.7 g
• proteinContent28.9 g
• saturatedFatContent4.8 g
• sodiumContent163.5 mg