Romano cheese, sliced vegetables and pine nuts jazz up this Italian sauteed chicken. It’s easy, and my whole family loves it. —Barbara Lento, Houston, Pennsylvania
Ingredients
2 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon garlic salt
1/4 teaspoon pepper
2 teaspoons butter
1 teaspoon olive oil
1/4 pound small fresh mushrooms, sliced
1/2 medium onion, chopped
1/4 cup chopped sweet red pepper
1 tablespoon pine nuts
2 cups fresh baby spinach
1 tablespoon all-purpose flour
1/2 cup reduced-sodium chicken broth
1-1/2 teaspoons spicy brown mustard
2 teaspoons shredded Romano cheese
Optional: Penne pasta and fresh basil
Instructions
1Flatten chicken slightly; sprinkle with garlic salt and pepper. In a large nonstick skillet, cook chicken in butter and oil over medium heat until no longer pink, 3-4 minutes on each side. Remove and keep warm.
2In the same skillet, saute the mushrooms, onion, red pepper and pine nuts until vegetables are tender. Add spinach; cook and stir until wilted, 2-3 minutes. Stir in flour. Gradually stir in broth and mustard. Bring to a boil. Reduce heat; cook and stir until thickened, 2 minutes.
3Return chicken to the pan; heat through. Sprinkle with cheese. If desired, served with pasta and top with basil.
