Herb Chicken and Spinach Skillet (L&G)

[4 servings: 1 Lean, 2 Green, 1-1/4 Condiments, 1 Fat] 

Ingredients:

 

4 teaspoon Olive oil (4 fat) 

20 ounces boneless skinless chicken breasts, cut into strips (3-1/2 Lean) 

2 cups sliced mushrooms (4 Green)

1 cup chopped scallions (2 Green) 

1 can (14 1/2 ounces) diced tomatoes, un-drained (2-1/2 Green)

1/4 cup water

1 teaspoon Basil (1 condiments)

1/2 teaspoon Black Pepper (1 condiment) 

1 teaspoon minced Garlic (1 condiments) 

1/2 teaspoon Oregano (1 condiment) 

1/4 teaspoon salt (1 condiment) 

3-1/2 cups baby spinach leaves (3-1/2 Green)

6 ounce Fage Total 0% Yogurt (1/2 Lean)

Directions:

Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 10 minutes or until browned. Add mushrooms, scallions, tomatoes water and seasoning. 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. Stir in the yogurt before dividing into four portions and serving.

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