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Tuscan Chicken Skillet with Kale & Sun-Dried Tomatoes


"This hearty one-skillet dinner with chicken, kale, and sun-dried tomatoes makes a perfect busy weeknight meal."
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30 m servings 355 cals
Original recipe yields 4 servings

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  1. Season chicken, if desired, with salt and pepper. Melt 1 tablespoon Spread in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until thoroughly cooked, about 5 minutes. Remove and set aside
  2. Melt remaining 1 tablespoon Spread in same skillet over medium-high heat and cook kale and garlic, stirring occasionally, until kale wilts and garlic is fragrant, about 3 minutes. Add 2 cups water and bring to a boil. Stir in Knorr(R) Rice Sides(TM) - Chicken Broccoli and sun-dried tomatoes and prepare according to package directions.
  3. Stir in chicken. Serve with lemon wedges and, if desired, garnish with toasted pine nuts.

Nutrition Facts

Per Serving: 355 calories; 10.1 g fat; 19.3 g carbohydrates; 28.9 g protein; 59 mg cholesterol; 164 mg sodium. Full nutrition

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Read all reviews 2
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The first to review, how fun! I did not change anything, it's very tasty. And pretty. However... the preparation for this does not work well. If I made this again, I would: 1. cook the chicken,...

Yum! This was delicious and very easy:)