chicken lasagna bakeSubmitted by: BONZAIBNNY
IntroductionLow Cal, Low Carb Quick and easy... DELISH! Low Cal, Low Carb Quick and easy... DELISH!
Ricotta Cheese, part skim milk, 1 cup
Chicken Thigh, 3 thigh, bone and skin removed
White Wine, 2 fl oz
Oregano, ground, 1 tbsp
Spaghetti, cooked (pasta), 2 cup
Spinach, fresh, 3 cup
Parmesan Cheese, grated, 0.25 cup
Sauce, Bertolli Tomato and Basil Spaghetti Sauce (or sauce of your liking), 1 cup
.25 tsp salt
.25 tsp pepper
Cut chicken thighs into bite size pieces and marinate with wine, oregano (or italian seasoning), salt and pepper at least 30 minutes (overnight is best).
Start pasta water & cook according to package.
Cook chicken in skillet until no longer pink, reduce heat to low and add spinach until wilted. Turn off heat and let cool for a few minutes. Mix in ricotta cheese and stir well.
Spray bottom of small casserole with non-stick spray and place cooked pasta evenly across bottom. Spoon chicken mixture evenly on top of pasta. Spoon sauce evenly over that. Sprinkle parmesan cheese over and place in oven for 25 minutes until cheese is melted and slightly browned. Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user BONZAIBNNY.