Skinny Chicken and Spinach Bake

• Gluten free

• Meat

  • 2 oz Chicken breasts, boneless skinless

• Produce

  • 3 cups Baby spinach, fresh
  • 1 Spaghetti squash
  • 1 14oz can Tomatoes, no-salt added

• Condiments

  • 2 cups Pasta sauce, low-sodium

• Dairy

  • 1/2 cup Tex-mex shredded cheese, light
  • 2 Triangles laughing cow light cheese

Found on thefithousewife.com

Description

Ingredients

• 1 spaghetti squash, baked and shredded (see notes)
• 2 - 4oz boneless, skinless chicken breasts, cut into bite sized pieces
• 1 - 14oz can no-salt added diced tomatoes
• 2 cups low-sodium pasta sauce
• 3 cups fresh baby spinach
• 2 triangles Laughing Cow Light cheese
• 1/2 cup light Tex-Mex shredded cheese

Directions

• Heat oven to 375F.
• In a large skillet sprayed with olive oil, cook the chicken over medium heat until no longer pink. Add tomatoes and pasta sauce and bring to a boil. Reduce heat to a simmer and add spinach. Cook until spinach is wilted. Remove from heat and stir in Laughing Cow cheese until melted.
• Spray a casserole dish with olive oil. Add spaghetti squash to dish. Spoon chicken mixture over squash.
• Bake in preheated oven for 20 minutes. Remove from oven and top with shredded cheese. Bake for another 10 minutes, or until cheese is melted and bubbly.

Nutrition