Spinach and Chicken Skillet

Spinach and Chicken Skillet - 6g Carbs, 1g Fiber

Makes 6 Servings

6 boneless skinless chicken breast halves (1 3/4 pounds) 1 cup fat-free (skim) milk 1/2 cup fat-free chicken broth 1 medium onion, chopped (1/2 cup) 1 bag (10 ounces) washed fresh spinach, chopped 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon ground nutmeg

Remove fat from chicken. Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook chicken in skillet 2 minutes on each side; reduce heat to medium-low.

Stir in milk, broth and onion. Cook about 5 minutes, turning chicken occasionally, until onion is tender.

Stir in spinach. Cook 3 to 4 minutes, stirring occasionally, until spinach is completely wilted and juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.

Increase heat to medium. Cook spinach mixture about 3 minutes or until liquid has almost evaporated. Stir in salt, pepper and nutmeg. Serve chicken on spinach.

1 Serving: Calories 165 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 75mg; Sodium 310mg; Potassium 440mg; Carbohydrate 6g (Dietary Fiber 1g); Protein 30g

% Daily Value: Vitamin A 70%; Vitamin C 4%; Vitamin D 6%; Calcium 12%; Iron 8%; Folic Acid 12%

Diet Exchanges: 4 Very Lean Meat; 1 Vegetable

Weight Watcher Points - 4 Points

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