Ingredients
- 2 boneless skinless chicken breasts (approx. 1/2 pound)
- 1/4 c. fat-free Italian salad dressing
- 4 oz. uncooked fettuccine
- 1 c. low-fat or light pasta sauce
- 2 c. baby spinach leaves
- 2 Tbsp reduced-fat grated Parmesan cheese
Click Here to Get an
E-Z Print email version
of this recipe - It's Free!
|
Cooking Instructions
|
1.
|
Marinate chicken in Italian dressing for at least 30 minutes. (You can also marinate it overnight - even yummier.)
|
2.
|
Prepare the fettuccine according to instructions on its package.
|
3.
|
Grill (or broiling is fine) the chicken breasts about 6 minutes. Turn them over and cook the other side 6-8 minutes also, until all pinkness is gone.
|
4.
|
Warm the pasta sauce in a small saucepan over medium heat.
|
5.
|
Drain the fettuccine. Divide the spinach leaves into two portions and arrange onto two plates.
|
6.
|
Divide the fettuccine into two portions and arrange on top of the spinach leaves.
|
7.
|
Place one cooked chicken breast on each mound of fettuccine and top with pasta sauce & Parmesan cheese.
|
Good Luck with your new eating habits! We hope you found this information helpful. If so, please tell your friends about Information Dock and send them to www.informationdock.com
|
