Turmeric Ginger Chicken Saute

This dish is a colorful feast for the eyes and for the belly! The original instructions call for frozen spinach, which I have used here. But I find frozen spinach still comes out kind of clumpy and have adjusted the below for fresh spinach.

Turmeric Ginger Chicken Saute
Cooking Light

1	T olive oil
1/4	c red bell pepper, chopped
1/4	c green bell pepper, chopped
1	T red onion, finely chopped
1/2	c red cabbage, thinly sliced
2 tsps	ginger, peeled and gratedd
2 cloves	garlic, minced
2	lb chicken breasts, boneless, skinless, in 1" pieces
2	T parsley, chopped
2 tsps	turmeric
1 tsp	salt
1/4 tsp	paprika
10	oz baby spinach, chopped

Heat oil in large skillet.

Add bell peppers and saute 1 minute.

Add onion and saute 1 minute.

Lower heat to medium and stir in cabbage, ginger, and garlic. Cook 3 minutes.
Add chicken and next 4 ingredients (through paprika) and cook 5 minutes.

Stir in spinach and reduce heat to low. Cook 10 minutes or until chicken is done.

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