Veal With Spinach And Tomatoes
6 servings/serving size: 2/3 cup

If you haven't tried the flavor combination of fresh tomatoes, savory spinach, and tender veal, you're in for a treat. This dish is great served over orzo pasta or rice.

Ingredients

• 1 tablespoon olive oil
• 1 onion, coarsely chopped
• 1 teaspoon minced garlic
• 1 pound very thin veal, cut into l-inch strips
• 2 tablespoons all-purpose flour
• Salt and pepper to taste (optional)
• 1/2 cup fat-free low-sodium chicken broth
• 1 teaspoon dried thyme leaves
• 2 cups Roma tomatoes (about 5 medium), quartered
• 2 cups packed baby spinach leaves

Directions

1. In a large nonstick skillet coated with nonstick cooking spray, heat the olive oil over medium heat. Sauté the onion and garlic about 5 minutes or until tender.
2. Sprinkle the veal with flour and salt and pepper (if using). Add the veal to the skillet and sauté until lightly browned, stirring constantly.
3. Stir in the chicken broth and thyme. Bring to a boil, then cover, reduce heat, and simmer 8-10 minutes or until the veal is almost tender.
4. Add the tomatoes and spinach, cover, and simmer 8 minutes or until the tomatoes and spinach are softened.