Instructions: Cut turkey tenderloins into bite-size slices; sprinkle with salt. Heat oil in medium skillet over medium-high heat. Add turkey slices; cook and stir until lightly browned. Remove from skillet.

Reduce heat to low. Add onion and garlic; cook and stir until tender. Return turkey to skillet. Stir in rice, Italian seasoning and pepper.

Reserve 2 tablespoons chicken broth. Stir remaining broth into mixture in skillet. Bring to a boil. Reduce heat. Simmer, covered, 14 minutes.

Stir in spinach and reserved broth. Cover and cook 2 to 3 minutes more or until liquid is absorbed and spinach is wilted.

Stir in tomatoes. Heat through. Serve with Parmesan cheese.

This recipe yields 2 servings.

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