Spruce up leftover chicken in this innovative dish. I like to serve it with a side of fruit.
—LISA ABBOTT NEW BERLIN, WI
START TO FINISH: 20 MIN. • MAKES: 4 SERVINGS
1/2 cup chopped walnuts
2 teaspoons olive oil, divided
3 garlic cloves, minced
2 cups chopped fresh spinach
1 1/2 cups cubed cooked chicken
1 1/4 cups water
2 teaspoons dried basil
1/4 teaspoon pepper
1 package (5.9 ounces) Parmesan couscous
1/4 cup grated Parmesan cheese
1. In a large saucepan, cook walnuts over medium heat in 1 teaspoon oil for 2-3 minutes or until toasted. Remove and set aside.
2. In the same pan, saute garlic in remaining oil for 1 minute. Add the spinach, chicken, water, basil and pepper. Bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork.
3. Stir in the walnuts and sprinkle with Parmesan cheese.
PER SERVING 391 cal., 18 g fat (3 g sat. fat), 51 mg chol., 490 mg sodium, 34 g carb., 3 g fiber, 25 g pro. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.