Ingredients
2
2 servings
- •4 cups whole wheat pasta, cooked
- •2 boneless, skinless chicken breasts
- •2 teaspoons olive oil
- •pepper, to taste
- •salt, to taste
- •2 cloves garlic, sliced
- •½ cup shredded mozzarella cheese
- •2 oz baby spinach
- •½ cup sundried tomato
- •2 cups marinara sauce
- •4 oz baby spinach
Instructions
- Preheat oven to 375˚F (190˚C).
- With a knife, carefully cut a slit in the side of the chicken making sure to not cut all the way through.
- Season the chicken breasts with olive oil, pepper, and salt.
- Stuff each chicken breast with a clove of garlic, half of the mozzarella, half of the sun-dried tomatoes, and 1 ounce (30g) of baby spinach. (You may use toothpicks to close the ingredients inside the chicken breasts if desired, just remember to remove them!)
- In a cast-iron skillet, sear chicken on medium-high heat until all sides are browned.
- Continue baking in oven for 15-20 minutes, or until internal temperature of the chicken reaches 165˚F (75˚C). Set aside.
- Heat marinara and spinach in the cast-iron skillet on medium-high heat until spinach is wilted.
- Serve chicken on top of whole wheat pasta and spinach marinara sauce.
- Enjoy!
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