Chicken and Spinach with Creamy Ginger Sauce

Makes 2 Servings

Ingredients

• 2 chicken breast halves, boned and skinned
• 2 teaspoons of olive oil
• 1/2 cup of chopped onion
• 1 tablespoon of minced fresh ginger or 1 teaspoon of ground ginger
• 3/4 cup of low sodium chicken broth
• 1/2 cup of plain nonfat yogurt
• 1 tablespoon of flour
• 1 tablespoon of country-style Dijon mustard

• 3 cups of fresh spinach, torn into large pieces, or 5 oz. frozen spinach, thawed and well drained

Instructions

Cut chicken into 3/4-inch pieces. Heat olive oil in wok or skillet. Stir-fry chicken, onion and fresh ginger until chicken is browned (If using ground ginger, add with mustard to the sauce). Combine chicken broth, yogurt, flour and mustard in a jar with a tight lid. Shake until the flour is thoroughly mixed. Add sauce to chicken mixture. Stir while cooking, for 2 minutes. Add spinach and continue cooking until sauce thickens. Continue to stir. If sauce is too thick, thin with water.

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