Portion Size:   4 oz. 

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 ½ lbs. meatless chicken breast or thighs
2 tablespoons cooking oil
2 cups fresh mushrooms	Washed, trimmed and sliced.
½ cup reduced sodium vegan chicken broth
1 teaspoon garlic powder
1 (14 oz.) nonfat evaporated milk	For vegan: use vegan cream cheese
½ cup Parmesan cheese	For vegan: use vegan Parmesan cheese
1 teaspoon Italian Seasoning
2 cups Fresh, spinach	Washed, trimmed and chopped
1 cup fresh tomatoes	Washed, trimmed and diced.

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Spray a large skillet with nonstick spray.  Heat oil in skillet.
2	In the large skillet add mushrooms, chicken broth, garlic, Italian seasoning and tomatoes. Bring to a boil and reduce to simmer. Simmer 5-10 minutes.   Stir in milk. Heat through. Add chicken and cook over medium heat for 2 to 3 minutes.	Cook until internal temperature of chicken reaches 165 degrees F.
3	Just before serving still in spinach and stir. Top with Parmesan cheese.