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1 box (5.9 oz) Parmesan couscous mix
1 bag (10 oz) fresh spinach, rinsed
4 skinless, boneless chicken-breast halves (about 16 oz)
4 oz tomato-and-basil-flavored feta cheese
1 can (14 oz) diced tomatoes in juice
1. Place couscous and contents of spice packet in a small bowl. Add 1 1/4 cups boiling water, stir, cover tight and let stand at room temperature.
2. Heat a large nonstick skillet over medium-high heat. Add spinach, half at a time, cooking just until wilted and adding rest as first half cooks down. Drain and arrange on serving plate.
3. Place chicken smooth side down in skillet (no fat needed), cover and cook over medium-high heat 4 minutes until lightly browned. Meanwhile crumble the feta cheese.
4. Turn chicken over, spoon tomatoes on chicken and pour juice into pan. Top tomatoes with cheese. Reduce heat to medium, cover and cook 2 to 3 minutes until chicken is opaque at center.
5. Spoon couscous on spinach; top with the chicken; spoon on pan juices.
1 bag (10 oz) fresh spinach, rinsed
4 skinless, boneless chicken-breast halves (about 16 oz)
4 oz tomato-and-basil-flavored feta cheese
1 can (14 oz) diced tomatoes in juice
1. Place couscous and contents of spice packet in a small bowl. Add 1 1/4 cups boiling water, stir, cover tight and let stand at room temperature.
2. Heat a large nonstick skillet over medium-high heat. Add spinach, half at a time, cooking just until wilted and adding rest as first half cooks down. Drain and arrange on serving plate.
3. Place chicken smooth side down in skillet (no fat needed), cover and cook over medium-high heat 4 minutes until lightly browned. Meanwhile crumble the feta cheese.
4. Turn chicken over, spoon tomatoes on chicken and pour juice into pan. Top tomatoes with cheese. Reduce heat to medium, cover and cook 2 to 3 minutes until chicken is opaque at center.
5. Spoon couscous on spinach; top with the chicken; spoon on pan juices.
