Tuscan Chicken Skillet with Kale and Sun-Dried Tomatoes Recipe

Season chicken if desired with salt and pepper. Melt 1 tablespoon Spread in large nonstick skillet over medium-high heat and cook chicken stirring occasionally until thoroughly cooked about 5 minutes. Remove and set aside

Melt remaining 1 tablespoon Spread in same skillet over medium-high heat and cook kale and garlic stirring occasionally until kale wilts and garlic is fragrant about 3 minutes. Add 2 cups water and bring to a boil. Stir in Knorr® Rice Sides™ - Chicken Broccoli and sun-dried tomatoes and prepare according to package directions.

Stir in chicken. Serve with lemon wedges and if desired garnish with toasted pine nuts.