1 lb ground Italian sausage OR cubed chicken breast, seasoned with salt and pepper
1 medium onion, finely diced
3-5 cloves of garlic, crushed
1 28 oz can diced tomatoes with garlic and basil – DO NOT DRAIN
2 4 oz cans mushrooms, pieces and stems, drained
1 2.5 oz can sliced olives, drained
1 tsp crushed red pepper flakes
2 cups spinach
1 loaf sweet crusty french bread
2 tbsp garlic flavored olive oil
freshly ground sea salt
grated Parmesan cheese
In a large skillet, brown sausage and drain fat, or cook chicken breast, over medium-high heat. Add onion and garlic to the pan and saute for about 5 minutes until onions and garlic are tender. Then, add tomatoes and liquid, mushrooms, and olives to the skillet. Simmer over medium heat for about 10 minutes.
Meanwhile, preheat oven to 475° and slice baguette into 1 1/2-inch slices*. Place slices onto an ungreased cookie sheet and bake for about 5 minutes. One side should be a bit soft, while one side should be nice and toasted.
Add spinach to skillet and stir for about 2 minutes, turn off heat. Then, carefully remove bread slices, brush both sides with olive oil and place 1-2 slices on each plate. Sprinkle VERY lightly with sea salt and top with generous spoonfuls of skillet mixture. Add Parmesan cheese, if desired. Serve, and enjoy!
*How do I know how thick 1 1/2 inches is?
Get a ruler! Just kidding! Think about how thick a slice of Texas Toast is (the bread you would use for French Toast), and slice your pieces a bit thicker than that.