Ingredients
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2 tablespoons Pure Wesson canola oil
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1 1/2 pounds chicken tenders, or boneless skinless chicken breasts, cut into strips
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1 medium onion, chopped
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1 (14.5 ounce) can Hunt's canned diced tomatoes, undrained
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1/4 cup water
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1 teaspoon McCormick dried basil leaves
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1/2 teaspoon McCormick ground black pepper
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1/2 teaspoon McCormick garlic powder
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1/2 teaspoon dried oregano leaves
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1/2 teaspoon salt
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1 (6 ounce) package baby spinach leaves
Steps
1
Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 10 minutes or until browned. Add onion; cook and stir 5 minutes or until softened.
2
Stir in tomatoes, water, and seasonings. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 3 minutes.
3
Stir in spinach; cook 2 minutes or until spinach begins to wilt.
Comments
Recipe provided by McCormick®