Cooking for 2 -- Chicken West

This recipe is an example of why I’ve become a fan of 5 Ingredient Fix on the Food Network. I watched Claire Robinson make what she called Turkey Robinson a couple of days ago; she raved about it and so I decided to try it . . . at least my version of it. Think Barry was a little skeptical as he prepared the rice to accompany the main dish, but . . . one bite and he was sold!

She also suggested, “You’ll like this so much that you may want to attach your name to the recipe instead of mine.” I did.

Chicken West for 2

2 tablespoons olive oil

1 chicken breast, ground (I ground it using the grinding attachment on our Kitchen Aid mixer)

1 clove of garlic, minced

Kosher salt and cracked black pepper, to taste

1 cup+ chicken stock

3 liberal handfuls of spinach leaves

½ of a 15 oz. can cannellini beans, drained

Roasted red pepper – enough to add some color

Brown rice for serving (Barry sautéed a few finely chopped onions, celery and carrots in olive oil before adding the rice; the mixture was then cooked according to package directions but he used a combination of water and chicken stock for the cooking medium)

1.  Heat the oil in a large skillet over moderately-high heat until hot but not smoking.

2.  Add the ground chicken and garlic -- using a wooden spoon, break up the clumps and cook until golden brown, 2 to 3 minutes. Season with salt and pepper.

3.  Add the stock and scrape up any bits on the bottom of the pan. Bring up to a boil, and then let simmer until slightly reduced, about 10 minutes.

4.  Stir in the spinach, cannellini beans and roasted red pepper; heat through.

5.  Season with additional salt and pepper, if needed.

6.  Serve over brown rice.

Nutritional Analysis  per serving (437g): Calories 797, Fat 22.5g (Saturated Fat 3.6g, Cholesterol 73mg), Sodium 844mg, Carbohydrate 96.5g (Fiber 25.9g, Sugars 4.4g) Protein 53.5g, Vit A 80%, Calcium 20%, Vit C 86%, Iron 57%.

Here’s Clarie’s version . . . as it appeared on Food Network

Turkey Robinson   Serves 4

Prep Time: 10 min / Cook Time: 15 min

Ingredients

2 tablespoons garlic-infused olive oil

1 pound ground turkey

Kosher salt and freshly cracked black pepper

2 cups low-sodium chicken stock

1 (5-ounce) bag triple washed spinach

1 (15-ounce) can cannellini beans, drained

Brown rice or pasta, for serving

Directions

Heat the oil in a large skillet over moderately-high heat until hot but not smoking. Add the ground turkey and, using a wooden spoon, break up the clumps and cook until golden brown, 4 to 5 minutes. Season with salt and pepper. Add the stock and scrape up any bits on the bottom of the pan. Bring up to a boil, and then let simmer until slightly reduced, about 10 minutes. Stir in the spinach and cannellini beans and heat through. Season with salt and pepper. Serve over brown rice or your favorite pasta.

 BYOC: Try adding some red pepper flakes to the turkey for a little spice and finely grate some Parmesan cheese to serve.