CEiMB-Balsamic Chicken with Baby Spinach and Whole Wheat Pasta

If you are here looking for Barefoot Bloggers, sorry. I had to quit a couple of groups because I was in a little over my head and I am trying to organize my family for an across the country move in a little over a month. I have loved being a part of BB, but I had to let it go.
If you are here for Craving Ellie in my Belly- then keep on reading. I am going to keep it short. This week's recipe- Balsamic Chicken with Baby Spinach and Couscous was chosen by Marthe of Culinary Delights. I threw this meal together on a weekend when we needed dinner fast and I mean, it was fast. I served it with whole wheat pasta instead of couscous because that is what I had in my pantry and it worked. There wasn't anything super or amazing about this meal, but it was good and everyone ate it. It was quick and easy, so that was a plus.
To see what the other Ellies thought check out the Blogroll!


Balsamic Chicken with Baby Spinach Recipe courtesy Ellie Krieger
Ingredients
1 tablespoon olive oil
3 cloves garlic, chopped
2 (8-ounce) boneless, skinless chicken breasts, halved
8 ounces baby spinach
2 tablespoons balsamic vinegar
1/3 cup low-sodium chicken broth
1 cup low-sodium canned chopped tomatoes with juice
2 cups whole wheat couscous, cooked

Directions
Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute.
Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside.
To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside.
Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.
Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce.

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