Low Sodium Chicken Florentine

I know this probably isn't "technically" a Florentine, but I guess it's my interpretation of one.

The caramelized onions adds a nice sweetness and depth of flavor. It's well worth the extra step. This dinner is very quick and perfect for a weeknight dinner.

I added chicken and pasta to the dish, but this would be delicious served on crusty bread or pitas.

Including 2 chicken breasts like I did, this comes out to about 245 mg per serving. Here's a short video tutorial so you can see how easy it is.

Ingredients

• 1 tablespoon cooking oil

• 1 yellow onion, diced

• 1 tablespoon balsamic vinegar

• 1 can no salt added diced tomatoes, drained and rinsed

• 1 cup half and half

• 3 oz shredded Swiss cheese

• 3 oz spinach

• Pepper to taste

• Protein of your choice, I used chopped plain chicken breast (optional)

• 2-3 servings pasta, cooked to package directions (optional)

Directions

1. Heat oil in skillet on medium low heat. Add onions. Stirring occasionally, cook low and slow until nice and brown. Deglaze pan with balsamic vinegar. Remove onions from pan.

2. Add tomatoes to the skillet. Cook until the start getting some color to them.

3. Slowly add in half and half, bring to a simmer. Add in cheese and stir until completely melted.

4. Add spinach, toss to coat. Cover and let cook until slightly wilted. Stir again, you may need to add a little water to thin the sauce. Add pepper to taste.

5. Once the spinach is nice and wilted, add in your cooked protein and cooked pasta if you're using.

6. Serve and enjoy!