Lisa Wright
40 Minutes to prepare and cook sometimes seems like a long time after a day at work. Most of this time is just time in the oven for the chicken. I really like this dish as the chicken and the pasta reheat ok for lunch the next day. I just lay out some fresh baby bagged spinach on a plate and place the heated ingredients with a little heated sauce from a jar and voila! Lunch in a jiffy!
Number of Servings: 2
Ingredients:
- 2 egg white
- 1/3 cup Italian seasoned breadcrumbs
- 4 Tbsp. reduced-fat Parmesan chesses, grated, divided
- 2 chicken breasts, about 4 oz. each
- 2 portions spinach fettuccine, (4 oz. dry uncooked)
- 1 cup low-fat pasta sauce
- 2 cups baby spinach leaves
Directions:
- Preheat oven to 400 degree F
- Beat egg whites with fork in medium bowl. Mix breadcrumbs & 2 Tbsp Parmesan in a pie plate (or another bowl).
- Dip chicken breasts in egg whites, then in breadcrumb mixture coating well.
- Lightly coat a baking sheet with cooking spray. Place chicken on baking sheet, bake for approximately 12 to 15 minutes, turn over and bake an additional 12 to 15 minutes, until chicken reaches an internal temp of 165, or is no longer pink in the center.
- While chicken is baking, prepare pasta according to package directions.
- Warm pasta sauce in a small saucepan over medium low heat.
- Divide spinach leaves between two plates. Layer the warm pasta and chicken over spinach. Top with pasta sauce and remaining Parmesan cheese.
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