NUTRITION

SERVINGS

INGREDIENTS

1.5 oz spinach pasta

3 oz cooked shredded chicken breast

0.25 cup part-skim ricotta cheese

2 tbsp grated parmesan cheese

0.5 cup low-sugar marinara sauce

1 cup fresh baby spinach

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Boil the spinach pasta in a pot of salted water until al dente, then drain and set aside.

• 3

  In a medium mixing bowl, combine the part-skim ricotta cheese, garlic powder, dried oregano, sea salt, and black pepper.

• 4

  Gently fold the shredded chicken and fresh baby spinach into the ricotta mixture until the spinach begins to wilt slightly from the warmth of the chicken.

• 5

  Toss the cooked pasta with the ricotta mixture and half of the marinara sauce until evenly coated.

• 6

  Transfer the mixture to a small oven-safe baking dish and spread the remaining marinara sauce over the top.

• 7

  Sprinkle with grated parmesan cheese and bake for 15-20 minutes until the cheese is bubbly and the edges are golden brown.