Ingredients:
3 tablespoons olive oil
1 pound chicken ( I used 4 medium sized boneless skinless breasts chopped into bite sized pieces)
1/4 cup chopped onion (1/8 inch pieces)
3/4 teaspoon chopped garlic (I sent mine through a garlic press)
1 teaspoon fresh rosemary (finely chopped)
1/4 cup sauvignon blanc or other white wine
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
3/4 cup canned plum tomatoes
In a large skillet, heat oil over medium-high heat. Cook chicken and transfer to a plate.
2. Add onion, garlic and rosemary to the skillet; cook 4 minutes, until onion is softened. Add wine and bring to a boil, stirring to loosen any browned bits. Add salt and pepper flakes.
3. Return chicken to the skillet. Cook until almost all the wine has evaporated, about 2 – 3 minutes. Add tomatoes (I hand crushed about 5-6 skinless plum tomatoes).
4. Bring to a boil for 2 mins
5. To serve, spoon over spinach.
Makes 2 servings…
Net Carbs: 5.5 grams
Fiber: 1.0 grams
Protein: 45.5 grams
Fat: 24 grams
Calories: 454