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.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 355 Calories

Ingredients

• 2 cloves garlic, finely chopped
• Lemon wedges
• 1 pound boneless, skinless chicken breasts, sliced
• 2 tablespoons I Can't Believe It's Not Butter!® Spread, divided
• 4 cups lightly packed chopped kale leaves
• 1 package Knorr® Rice Sides™ - Cheddar Broccoli
• ¼ cup sun-dried tomatoes, thinly sliced

Recipe Instructions

Step 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

Step 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® Rice Sides™ - Chicken Broccoli and sun-dried tomatoes and prepare according to package directions.

Step 3

Stir in chicken. Serve with lemon wedges and, if desired, garnish with toasted pine nuts.