Desired amount of rice (I used basmati long-grain rice, but you could do this with any kind, even brown or wild)
1 large chicken breast, cubed
salt and pepper
1 clove garlic, minced
approx. 3 cups fresh spinach leaves
1 can healthy request cream of mushroom soup
pinch of tarragon
Cook rice according to package directions. While rice is cooking, saute chicken over med-high heat in large frying pan with a small amount of olive oil. Season with salt and pepper. Right before chicken is done, add in garlic. Reduce heat and finish cooking chicken completely. Add spinach and cook for about 5 minutes, gently stirring and tossing. In a separate small bowl, whisk soup with one half can milk or water. Stir in tarragon. Once spinach has cooked down slightly, add soup mixture to the frying pan and cook over low heat until heated through. Taste and add any extra seasonings you think it might need. Place cooked rice in bowls and top with the chicken and spinach. Bon appetit!
How would you tweak it? Would you add or leave anything out?