Tuscan Chicken Skillet With Kale & Sun-Dried Tomatoes

1. 1

   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

2. 2

   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.

3. 3

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

* Per serving · 4 servings · Values may vary.

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