Sautéed Curry Chicken and Veggies

I had an old container of crimini mushrooms and some leftover baggies of spinach and arugula that needed to either be eaten very soon or tossed.  I loathe tossing good food, so I had to figure out what to cook with it all.  And to top it off, hubby asks for something curry.

Solution?  Sauté it all up together and serve over brown rice, of course.  :-)

Sautéed Curry Chicken and Veggies


Ingredients:

• olive oil
• 1 8oz. container of crimini mushrooms, cleaned and sliced
• Tastefully Simple Seasoned Salt
• Tastefully Simple Onion Onion
• 1 pound chicken tenders, sliced into small pieces
• 1 tablespoon-ish curry powder
• 1 teaspoon-ish cumin powder
• 1/2 baggie baby spinach
• 1.5 baggies arugula
• 1 cup-ish chicken broth (optional)

Directions:

• In a large skillet, heat a couple tablespoons of olive oil and sauté the mushrooms with a few dashes of TSSS and TSOO for a minute or two until they begin to soften.
• Add the chicken pieces, some more TSSS and TSOO, the curry powder and cumin powder.  Sauté until cooked through, about 5 minutes.
• Add the spinach and arugula and stir until they are wilted.
• I would have stopped there and served it, but hubby asked for something a little saucy, so I added about a cup of chicken broth and stirred until it came to a boil.
• Serve over brown rice.