Ok, so the meal planning didn't go as well as expected this week. However, we did eat at home pretty much all week, I just made different things. Thursday was Sean's birthday, so he got to pick what he wanted me to make for dinner since it was way too cold to take Sutton out! He wanted something Italian with chicken, so this is what I made. You can definitely lighten it up with lower fat cheeses and use whole wheat or high fiber pasta. I unfortunately didn't have any spinach, so I had to leave that out. It was delicious, but I think it would be even better with the spinach, not to mention the health benefits of adding it! Enjoy!
- 8 oz. penne pasta
- 1 Tbsp. olive oil
- 1 lb. boneless, skinless chicken breasts
- 1 tsp. Italian seasoning
- 1 28 oz. jar spaghetti sauce
- 1 14 oz. can diced tomatoes, drained
- 1 3 oz. package cream cheese (I used Neufchatel, a lower fat cream cheese)
- 2 cups fresh baby spinach, washed and patted dry with a paper towel
- 2 cups shredded mozzarella cheese (use 2% if wanting to cut some fat)
- 1/4 cup grated Parmesan cheese
- Preheat oven to 350 degrees F. Spray a 9 x 13 baking dish with nonstick spray.
- Cook pasta according to package directions for "al dente." Drain. Pour into prepared baking dish.
- Heat oil in a large saucepan or dutch oven over medium-high heat. While oil is heating, cut chicken breasts into bite-sized pieces.
- Brown chicken in oil. Add Italian seasoning, half of the spaghetti sauce and the drained tomatoes. Let simmer 2-3 minutes.
- Cut cream cheese into small chunks. Add to chicken and tomato sauce mixture. Simmer until cream cheese is melted.
- Stir in spinach. Cook another minute, until spinach wilts slightly.
- Pour chicken mixture over pasta. Top with one cup of the shredded mozzarella. Top with the remaining spaghetti sauce, remaining mozzarella and Parmesan cheese.
- Bake, uncovered, 20 minutes, or until bubbly.
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