4 Skinless boneless chicken breasts
1 can diced tomatoes (drained)
1 bag fresh baby spinach
2 cups thinly sliced fresh mushrooms
1/2 cup mozarella cheese
1. Season the chicken with salt and pepper to taste.
2. Coat a large nonstick skillet with low fat cooking spray, and place it over medium heat. When it’s hot, add the chicken and cook for 5 to 10 minutes, or until it’s no longer pink and the juices run clear.
3. Remove the chicken to a plate, covering to keep it warm. Add the garlic to the pan. Cook for 2 to 3 minutes, or until the garlic is fragrant. Add the tomatoes, spinach, and mushrooms. Cook for about 3 minutes, or until the liquid is reduced by half. Put the chicken back in the pan and stir. Adjust the seasoning, if necessary.
4. Sprinkle with the parmesan cheese just before serving