Heat the butter in a 12-inch nonstick skillet. Add the onion and garlic and cook until they're tender, stirring occasionally.Add the tomatoes, broth and spinach. Cook for 2 minutes or until the spinach is wilted. Season with the black pepper. Sprinkle with the cheese and walnuts, if desired.
1 tablespoon butter1 large sweet onion, halved and thinly sliced (about 1 cup)2 cloves garlic, sliced2 large tomato, seeded and chopped (about 3 cups)0.75 cup Swanson® Chicken Broth1 bag (11 ounces) fresh baby spinach0.25 cup crumbled blue cheese(about 2 ounces)2 tablespoons chopped walnuts
This sautéed chicken in a lemon-kissed, b...
This versatile skillet dish lets your el...
Garlic herb cheese is your secret ingredie...
Making paella may seem a little intimidati...