Spinach and Turkey Skillet for 2

From a Diabetic cookbook. Dietary exchanges are 2 starch and 3 lean meat.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 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

Directions

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.