Chicken Tomato Skillet

INGREDIENTS

1    tablespoon olive oil

1    pound skinless, boneless chicken thighs,

cut into bite-sized pieces

1    can (15 ounces) diced tomatoes

1    cup chopped white onion

3    cloves garlic, minced

2    teaspoons ground dried rosemary*

2    teaspoons tarragon*

2    tablespoons all-purpose flour

1    cup Arborio rice

2    cups boiling water

3    cups baby spinach, chopped small

2    tablespoons lemon juice

¼   teaspoon salt

METHOD

Heat the olive oil in a large skillet over medium-high heat. Add chicken to the skillet and cook until the chicken begins to brown, about 4 minutes. Add the tomatoes, onion, garlic and rosemary. Cook, stirring occasionally, until the onion is tender and the chicken is thoroughly cooked, about 8 to 10 minutes. Sprinkle the flour into the sauce, stirring, and continue to cook until the sauce thickens, about 3 to 4 minutes.

In a separate sauce pan, add the rice to the boiling water and cook until the rice absorbs all the water, about 8 minutes. Add the spinach and lemon juice with ¼ teaspoon of salt. Toss to coat and wilt the spinach. To serve, divide the rice and spinach onto four individual plates and top with even amounts of the chicken mixture.

NOTE: Place the rosemary and tarragon into a coffee grinder and pulverize them before adding to the chicken mixture.

Adapted from a recipe in Cooking Light  magazine