Chicken and Spinach
Region: International
Category: Fowl
Season: Any
Difficulty: Easy and Quick

This recipe is for those times when a quick dinner is in order, but a dinner that will not wish you had ordered take-out. I like this recipe not only because of the great taste, but also because when I keep it simple like this my family goes for it. It's a secret way of getting kids to eat vegetables. Supermarkets usually sell shredded carrots for salads either at their salad bar or in small plastic pouches that work well in this recipe as they save a lot of preparation time.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 20 minutes

3 tablespoons extra-virgin olive oil

2 garlic cloves, finely chopped

1/2 cup finely chopped or shredded carrots

1 red bell pepper, seeded and chopped

1 1/4 pounds boneless and skinless chicken breasts, fat removed, cubed

1/4 teaspoon ground cinnamon

Salt and freshly ground black pepper to taste

1/4 cup dry white wine

10 ounces spinach, heavy stems removed, washed well, dried, and shredded

1. In a skillet, heat the olive oil over medium-high heat then cook the garlic for less than 1 minute. Add the carrots and red bell pepper and cook for 2 to 3 minutes, stirring.

2. Add the chicken, cinnamon, salt, and pepper and cook for 1 minute, then add the wine and spinach. Cook until the wine has evaporated and the spinach wilted, about 5 to 6 minutes. Continue folding the spinach into the skillet as it wilts. Serve immediately.

Variation: 

Note: 

Posted: 12/14/2006