Chicken And Spinach Florentine

• 1 tablespoon canola oil
• 2 lbs chicken breasts, boneless skinless, cut into bite-sz pieces
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion salt
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon cayenne pepper
• 12 cups baby spinach leaves, washed, dried
• 4 cups instant brown rice, uncooked
• 12 ounces tomatoes, cherry, halved
• 4 -6 cups chicken broth
• 1/2 cup parmesan cheese
• salt and pepper

1. heat oil in large, deep skillet; add chicken; cook 15-20 minutes, or until chicken is fully cooked through, stirring frequently.
2. add spices, spinach, rice, tomatoes and broth, 4 cups to begin with, add a bit more as you see fit; mix well.
3. Bring to a boil; reduce heat to low; cover. Simmer 10 minutes.
4. Stir in parmesan cheese. Let stand 5 mins; Serve hot.

canola oil, chicken breasts, garlic, onion salt, red pepper, cayenne pepper, baby spinach leaves, instant brown rice, tomatoes, chicken broth, parmesan cheese, salt

Taken from www.food.com/recipe/chicken-and-spinach-florentine-364728 (may not work)