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#1
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Well, this was definitely fast and easy, especially since I used rotisserie chicken.
Plus, all I had to buy for it was a bag of fresh spinach (the "adult" kind, not the baby kind that has less flavor, IMO). I see lots of recipes using the same ingredients, only with cream and/or cream cheese, and other fattening stuff added. I'm thinking this recipe needs some of that. It was just okay. Scroll down for recipe. I would use these ingredients again, but play around with herbs and seasonings. Any suggestions??? Lee Last edited by QSis; 05-21-2019 at 12:58 PM. |
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dansdiamond (05-24-2019) |
#2
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Hmmm, I'm looking at the photo, thinking maybe sliced pimento-stuffed olives instead of capers.
Or, keep the capers and just slice up some jarred pimentos? Lee |
#3
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I'd add something for a little heat, like jalapenos.
Also garlic and perhaps tarragon.
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#4
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Will you share the recipe?
I agree with red pepper flakes for some heat. And fresh garlic.
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#5
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Yes, Barb used crushed red pepper in hers.
http://netcookingtalk.com/forums/showthread.php?t=25199
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#6
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Sorry, I meant to attach the recipe I used.
Here it is. Oh, and I agree on the heat - red pepper flakes sounds great! I'll add some to the leftovers. Lee Skinny Spinach Artichoke Chicken Skillet · Author: Melissa Belanger · Prep Time: 5 minutes · Cook Time: 15 minutes · Total Time: 20 minutes · Yield: 4 1x Ingredients · 14 – 16 ounces boneless, skinless chicken tenders · 1 teaspoon olive oil · 1 cup chopped onion · 2 garlic cloves, minced · 1/2 cup reduced-sodium chicken broth · 12 ounces fresh spinach leaves · 2 tablespoons capers · 2 tablespoons lemon juice · 1 15-ounce can quartered artichokes hearts · Salt & pepper Instructions 1.Liberally season the chicken tenders with salt & pepper. 2.In a large non-stick skillet, heat olive oil to medium-high. Add onions and sauté, stirring occasionally until translucent – about 3 minutes. 3.Add chicken tenders and cook until golden brown, about 3 – 4 minutes per side. 4.Add garlic, chicken broth and spinach. Stir consistently until spinach is wilted – about 4 minutes. 5.Add remaining ingredients and cook until heated through. Add salt & pepper to taste. Find it online: https://www.simplywhisked.com/skinny-spinach-artichoke-chicken-skillet/ |
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dansdiamond (05-24-2019) |
#7
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Along with a bit of heat, you needs an umami bomb. I would add a tablespoon of tomato paste to the middle of the pan, and stir it a minute to darken it, before you add the liquids. Some other ideas would be anchovy, mushrooms, cheese, etc. You could also add a little grated Parmesan over the top. A small bit of hard cheese is still 'skinny', but adds a punch, and would go well with those artichokes.
You've got salt in the capers, acid in the lemon, round it out with a bit of heat and umami. Last edited by Moxie; 05-21-2019 at 01:19 PM. |
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dansdiamond (05-24-2019), QSis (05-21-2019) |
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artichoke skillet, chicken, spinach |
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