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Chicken Chickpea And Wilted Spinach Skillet |
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Ingredients
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* 2 Tbsp flour
* 1 tsp paprika
* 4 boneless, skinless chicken breasts cut into 3/4 inch pieces
* 6 Tbsp canola oil
* 2 red onions, diced
* 6 garlic cloves, minced
* 2 (14 oz) cans chickpeas, drained well
* 3/4 cup dry white wine
* 2 (14 oz) cans diced tomatoes, drained well
* 1 bag (1/4 lb) baby spinach leaves
* 1/2 tsp salt
* 1/4 tsp pepper
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Directions
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1. In mixing bowl, toss together the flour and paprika until well combined. Add the chicken pieces and toss until well coated.
2. Place the oil into a large skillet over medium heat. Add the onions and garlic and stirring often and cook for 5 minutes or until softened.
3. Stir in the cut up chicken and cook 5 minutes or until the chicken is browned.
4. Stir in the garlic and chickpeas and cook 1 minute.
5. Pour the wine into the skillet and let the mixture bubble for 3 minutes.
6. Add the tomatoes and bring the mixture to a boil; reduce the heat and simmer 15 minutes.
7. Stir in the spinach and cook for 1 to 2 minutes or until just wilted.
8. Remove from the heat and stir in the salt and pepper, and serve.
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Story
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If you cool this completely after cooking, you can put it in freezer containers and store in freezer for up to 3 months.
To serve it then you will need to thaw completely in the refrigerator. Then place in a deep baking dish, cover and heat in a preheated 350 degree oven for 15 minutes or until heated through.
Makes 8 servings
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