Italian Chicken
1lb Chicken Breast, boneless, skinnless, pounded to 1/4" thick
16oz Speghetti, uncooked
1 tbs Olive Oil
2 tsp minced Garlic
1 can Tomato Soup
1 tsp Basil, dried
1 tsp Oregano, dried
1 cup Spinach, fresh, ribboned
1/2 cup Mozzarella, shredded
1) Cook pasta according to pack and drain well.
2) Meanwhile, heat oil over medium high heat until hot in a 10" skillet. Add garlic and chicken and cook for about 3-4 minutes on each side until chicken is lightly browned.
3) Pour soup over chicken into skillet. Sprinkle herbs and stir to combine. Cover and cook for 5 minutes, turn chicken over, top with cheese and sprinkle the spinach into the soup, but not on top of chicken.
4) To serve, place a serving of pasta in middle of plate, spoon sauce on top then place the chicken.
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