(for spinach lovers)
or as our family calls it, “Christmas chicken” due to its color.
(one serving, 15 to 20 minutes of prep time)
Cook 1½ oz of dry pasta of your choice (try penne or rigatoni) according to the recipe provided, omit salt (or use ½ cup cooked pasta)
- ½ cup tomato sauce, low sodium
- 1 tsp olive oil
- ½ clove garlic
- ½ cup frozen spinach
- 1 tsp parmesan cheese, low sodium
- 3 oz chicken breast, boneless and skinless
- ½ tsp onion powder
Rinse and pat dry chicken, then cut into strips. Mince garlic. Heat a nonstick skillet sprayed with cooking spray over low-medium heat, and sauté garlic for 2-3 minutes, until just soft. Raise heat to medium heat, add chicken and cook for 5-6 minutes or until no longer pink. Remove from pan and reserve. Microwave spinach in a microwavable bowl over high heat, covered for 2-3 minutes and drain. Add spinach and tomato sauce to skillet and simmer for about 2-3 minutes, covered. Add chicken and onion powder to sauce, stir and cover: simmer for another 2-3 minutes. Add cooked pasta to pan, combine and heat through for another minute. Serve with a sprinkle of Parmesan cheese.