Tuscan Chicken Skillet with Kale & Sun-Dried Tomatoes


  • 1 pound boneless, skinless chicken breasts, sliced
  • 2 tablespoons I Can’t Believe It’s Not Butter! Spread, divided
  • 4 cups lightly packed chopped kale leaves
  • 2 cloves garlic, finely chopped
  • 1 package Knorr Rice Sides – Cheddar Broccoli
  • 1/4 cup sun-dried tomatoes, thinly sliced
  • Lemon wedges


Season chicken, if desired, with salt and pepper. Melt 1 tablespoon Spread in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until thoroughly cooked, about 5 minutes. Remove and set aside

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Melt remaining 1 tablespoon Spread 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(R) Rice Sides(TM) – Chicken Broccoli and sun-dried tomatoes and prepare according to package directions.

Stir in chicken. Serve with lemon wedges and, if desired, garnish with toasted pine nuts.