Jalapeno Garlic Tilapia

2 1/2 cups pasta
5 cloves garlic, minced
4 (4 ounce) fillets tilapia fillets
2 tablespoons olive oil
1/4 cup reduced fat cream cheese
2 1/2 tablespoons lemon juice
2 jalapeno peppers, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 (5 ounce) package baby spinach
leaves
1 roma (plum) tomato, chopped
I Believe It's Not Butter Spray

If the sauce is too thick you can add a little skim milk until you get the desired consistency. Wear gloves when handling the jalapenos.

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. While the pasta cooks, preheat the oven to 375 degrees. Top the tilapia with butter spray and 2 cloves of minced garlic. Spread 1 tablespoon of olive oil in baking pan. Bake the tilapia for 25 minutes. Heat olive oil in a large skillet over medium-high heat.
3. Place the cream cheese, lemon juice, and remaining garlic into the skillet. Stir in the jalapenos, salt, black pepper, cayenne pepper, and paprika. Bring to a simmer and allow to cook until sauce has reduced slightly about 2 minutes. Mix the baby spinach into the sauce and cook until wilted. Stir in the chopped tomato and the cooked pasta.

4. Remove the tilapia from the oven. Serve alongside the pasta.

Serving Size: 4 one cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user ELNITAT.