This is a recipe I put together with things from my pantry, frig and freezer. It's cooking now and smells wonderful. I found it quite tasty and filling.

Chicken Italiano

6 boneless, skinless chicken thighs
1/4 cup diced turkey pepperoni
1/4 cup diced mozzarella cheese
2 8-oz. cans tomato sauce
1 13.5-oz. can of spinach
1/4 cup onion
2 cloves garlic, chopped
6-10 garlic stuffed green olives
1 tsp fresh oregano
salt and pepper to taste
1 quart buttermilk
cornstarch slurry (thickening agent)

Add 2 tbsp extra virgin olive oil to non-stick frying pan over medium heat. Heat until smoking and add onion and garlic sautéing until lightly browned. Add chicken and brown on both sides. Add spinach, olives, oregano, salt and pepper and tomato sauce, pepperoni, and cheese. Pour buttermilk over top; stir to mix sauce and buttermilk. May add cornstarch slurry if sauce needs thickened.

Bring to a simmer, reduce heat, cover and cook over medium-low heat for 45 minutes.

Serve with salad and brown rice, or over whole-grain pasta.