I use chicken breasts a lot and am always looking for creative ways to prepare them.  I enjoyed making this dish.  It was simple and yet, very tasty.  It does add a bit of an Italian “flair” to chicken. Enjoy!

Ingredients:
2 portions chicken breast (about 1/2 lb)
1/4 cup fat free Italian Dressing
2 portions fettuccine (about 4 oz uncooked)
1 cup pasta sauce
2 cups baby spinach leaves
2 Tbsp reduced-fat Parmesan cheese, grated

Directions:
1)  Marinate chicken breasts in Italian dressing for at least 30 minutes prior to cooking.  I pound my chicken breasts thin.  Then I put the Italian dressing in a large Ziploc bag and then put the chicken in too.  Squeeze the dressing into the chicken.  Set bag on a plate and refrigerate.  You can do this around lunch time, in the morning before work or the night before.
2)  Prepare fettuccine according to package directions.
3)  Put a pan on the stove on medium heat with some Pam.  Place marinated chicken in pan and cook for about 6 minutes; turn and grill for about 6 more minutes, until no longer pink in center.  If you have a George Foreman grill you could use it to cook the chicken.
4)  In a small saucepan, warm pasta sauce over medium heat.
5)  Divide spinach leaves between two separate plates.  Layer portions of warm fettuccine and chicken breasts over spinach leaves.
6)  Top with pasta sauce and Parmesan cheese, serve and enjoy!

Nutritional Info

Servings Per Recipe: 2

Amount Per Serving Calories:

538.4 Total Fat: 7.9 g

• Cholesterol: 140.3 mg
• Sodium: 1,496.4 mg
• Total Carbs: 41.8 g
• Dietary Fiber: 14.2 g
• Protein: 65.1 g

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