Easy Chicken Florentine With Spaghetti Prep – 10 min Cook – 35 Min Serves – 4 POINTS VALUE – 9
2 teaspoons olive oil 1 small onion, chopped 2 (10-ounce) packages frozen leaf spinach, thawed ½ teaspoon salt ¼ teaspoon black pepper 4 (5-ounce) skinless boneless chicken breasts 1 cup shredded fat-free mozzarella cheese 2 tablespoons grated Parmesan cheese 4 ounces whole-wheat spaghetti 2 slices bacon, crisp cooked and crumbled ½ cup fat free marinara sauce, heated Preheat oven to 350 degrees. Spray an 8-inch square baking dish with non-stick spray Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add onion and cook, stirring frequently, until softened, about 5 minutes. Add spinach, ¼ teaspoon salt, and pepper to skillet. Cook until most of the liquid is evaporated, about 5 minutes longer. Spoon spinach mixture evenly into prepared baking dish. Wipe out skillet. Add remaining 1 teaspoon oil to skillet and set over high heat. Sprinkle chicken with remaining ¼ teaspoon salt. Place chicken in skillet and cook just until browned, about 2 minutes on each side. Arrange chicken over spinach mixture in one layer; sprinkle evenly with mozzarella and Parmesan. Bake until cheeses are melted and chicken is cooked through, about 20 minutes. Sprinkle with bacon. Meanwhile, cook spaghetti according to package directions; omitting salt if desired. Drain. Toss together spaghetti and marinara sauce. Serve with the chicken. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
