Spinach And Turkey Skillet For 2

• 6 ounces turkey breast tenderloins
• 1/8 teaspoon salt
• 2 teaspoons olive oil
• 1/4 cup chopped onion
• 2 garlic cloves, minced
• 1/3 cup uncooked rice
• 3/4 teaspoon dried Italian seasoning
• 1/4 teaspoon black pepper
• 1 cup reduced-sodium fat-free chicken broth, divided
• 2 cups torn fresh spinach leaves
• 2/3 cup diced plum tomato
• 3 tablespoons freshly grated parmesan cheese

1. Cut turkey tenderloins into bite-sized pieces; sprinkle with salt.
2. Heat oil in medium skillet over medium-high heat. Add turkey pieces; cook and stir until lightly browned. Remove from skillet. Reduce heat to low. Add onion and garlic; cook and stir until tender. Return turkey to skillet. Stir in rice, Italian seasoning and pepper.
3. Reserve 2 tablespoons chicken broth. Stir remaining broth into mixture in skillet. Bring to a boil. Reduce heat; simmer, covered, 14 minutes. Stir in spinach and reserved broth. Cover; cook 2 to 3 minutes or until liquid is absorbed and spinach is wilted. Stir in tomatoes; heat through. Serve with Parmesan cheese.

turkey breast tenderloins, salt, olive oil, onion, garlic, rice, italian seasoning, black pepper, chicken broth, fresh spinach leaves, tomato, freshly grated parmesan cheese

Taken from www.food.com/recipe/spinach-and-turkey-skillet-for-2-133224 (may not work)