Italian Chicken & Pasta
2 uncooked boneless/skinless chicken breasts (if using precooked, adjust baking time)
1 c. ricotta cheese (low fat OK, not fat free)
1 small package frozen chopped spinach, thawed & dried (squeeze in paper towels)
¼- ½ jar pasta sauce (pick whichever you like or what’s left in the refrigerator)
1 c. shredded mozzarella cheese
1 c spaghetti pasta, cooked to package directions
Coat baking dish with cooking spray and place chicken in dish. Salt & pepper to taste. Top with ricotta & spinach. Pour pasta sauce evenly over chicken and top with mozzarella.
Bake for 30-40 minutes until done. (If using precooked leftovers, cook for about 15 minutes until warm through.) To plate, place hot well-drained pasta on plate with chicken breast on the side. Spoon out sauce left in baking dish over pasta and serve immediately.