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Tuscan Chicken Skillet with Kale & Sun-Dried Tomatoes

  • Cooking Time

  • Prep time

  • Serves

  • 1 lb. boneless, skinless chicken breasts, sliced
  • 2 Tbsp. margarine, divided
  • 4 cups lightly packed chopped kale leaves, (about 4 oz.)
  • 2 cloves garlic, finely chopped
  • 1 package Knorr® Rice Sides™ - Chicken Broccoli
  • 1/4 cup sun-dried tomatoes, thinly sliced
  • Lemon wedges
  • 1 SEASON chicken, if desired, with salt and pepper. Melt 1 tablespoon margarine in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until thoroughly cooked, about 5 minutes. Remove and set aside
  • 2 MELT remaining 1 tablespoon margarine 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.
  • 3 STIR in chicken. Serve with lemon wedges and, if desired, garnish with toasted pine nuts.