1 lb boneless chicken cutlets
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons extra-virgin olive oil
1/4 cup white wine
1 bag fresh baby spinach leaves (5–6 oz)
1 cup fresh pre-sliced mushrooms (rinsed)
1 (14.5-ounce) can Italian-style diced tomatoes (undrained)
4 ounces fresh mozzarella cheese

1. Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of chicken with salt and pepper (wash hands).
2. Place oil in pan; swirl to coat. Arrange chicken in pan (wash hands); cook 3–4 minutes on one side or until lightly browned.
3. Turn chicken and add remaining ingredients to pan (except cheese). Cover and cook 4–5 minutes or until internal temperature of chicken reaches 165°F. Use a meat thermometer to accurately ensure doneness. Meanwhile, slice mozzarella thinly.
4. Remove pan from heat. Top chicken with cheese slices; cover and let stand 2–3 minutes or until cheese melts. Serve.

CALORIES (per 1/4 recipe) 310kcal; FAT 15g; CHOL 80mg; SODIUM 500mg; CARB 5g; FIBER 2g; PROTEIN 30g; VIT A 80%; VIT C 20%; CALC 20%; IRON 25%

1/2 cup roasted red peppers
5 fresh garlic cloves
2 tablespoons extra-virgin olive oil
2 (19-ounce) cans cannellini beans (drained and rinsed)
1/4 cup white wine
1/2 teaspoon dried Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon pepper
3 fresh basil leaves (rinsed)

1. Preheat large sauté pan on medium 2–3 minutes. Cut peppers into 1/4-inch slices.
2. Place oil in pan; swirl to coat. Crush garlic, using garlic press, into pan. Use knife to remove garlic from bottom of press. Stir in peppers and remaining ingredients (except basil); cook 8–10 minutes, stirring occasionally, or until beans are thoroughly heated.
3. Stack basil leaves and roll tightly; slice thinly into fine ribbons. Stir in basil; reduce heat to low and cook 1–2 more minutes or until fragrant. Serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 200kcal; FAT 5g; CHOL 0mg; SODIUM 510mg; CARB 27g; FIBER 7g; PROTEIN 7g; VIT A 15%; VIT C 25%; CALC 6%; IRON 15%