Another sunny day

Well, it looks like we're on a roll!  Although it'll be hard to top last night's recipe, I think tonight's meal was still pretty darn good.  But really, in my book, ya can't go wrong with tomato and basil!!  That's just my opinion though...

 Besides the fact that this recipe contained two of my favorite ingredients, it also was super easy and very quick.  Start to finish was 30 minutes.  Really!  A lot of recipes state that they are 30 minute meals, but they really take closer to an hour (or longer).  Not this one!

I really don't have a whole lot else to say about it!  Easy.  Yummy.  The only ingredient we had to buy was the basil (we haven't had time to get that herb garden going yet, but are hoping to this Spring). We didn't have chicken breast tenderloins, so I used regular ole chicken breasts instead and just cut them in half lengthwise and then cut them in half again across the width of the meat.  Next time I will probably cut them into smaller pieces so they're easier to eat.  I love that this recipe added the fresh spinach to it too. It made it different from a lot of the other tomato and basil recipes I've had before.

Nick will be home in a couple of hours so we'll see how it reheats!  And just as a teaser...  Tomorrow we'll be having beer-grilled pork chops!  Can you guess who picked that recipe?! =) 

 Update:   Nick reheated the meal in the microwave and said it was delicious!  The spinach wilted a bit more, but it was good.

Basil-Tomato Chicken Skillet

SERVINGS: 4 (about 2-cup) servings

CARB GRAMS PER SERVING: 7 

To cut the fat, cook in a skillet coated with cooking spray instead of oil.

1	to 1-1/4 pounds chicken breast tenderloins
	Nonstick cooking spray
1/8	teaspoon salt
1/8	teaspoon ground black pepper
1	14-1/2-ounce can no-salt-added diced tomatoes, drained
1/4	cup snipped fresh basil
1	9- to 10-ounce package prewashed spinach
2	tablespoons finely shredded Parmesan cheese

1. Cut any large chicken tenderloins in half lengthwise. Coat an unheated 12-inch skillet with nonstick cooking spray.
2. Cook and stir chicken in hot skillet about 5 minutes or until done. Sprinkle with salt and pepper.
3. Add tomatoes and basil; heat through. Remove from heat. Add spinach; toss until wilted. Divide among 4 plates. Sprinkle with cheese. Makes 4 (about 2-cup) servings.

Nutrition Facts Per Serving:

• Servings: 4 (about 2-cup) servings
• Calories 170
• Total Fat (g) 2
• Saturated Fat (g) 1
• Cholesterol (mg) 68
• Sodium (mg) 265
• Carbohydrate (g) 7
• Fiber (g) 3
• Protein (g) 30
• Vitamin A (DV%) 0
• Vitamin C (DV%) 0
• Calcium (DV%) 0
• Iron (DV%) 0

Diabetic Exchanges

• Vegetables (d.e.) 1.5
• Very Lean Meat (d.e.) 4