This is one of the dishes I came up with because of the groceries I had on hand many, many moons ago. It is one of my favorite comfort dishes. Of course, you can leave the spinach out if you don't like it but I think it is a great way to slip in another veggie!
Sara's Spinach Chicken and Peppers
Serves: 4
Ingredients:
1 box of spagetti noodles
2 Tablespoons of Olive Oil or cooking spray
4 boneless, skinless chicken breasts
2 Tablespoons of Italian seasoning
2 jars of the Classico Spinach and Cheese pasta sauce
Frozen spinach (long leaf or chopped, I use half of a 16oz bag, but it is up to you)
1 bag of the frozen bell peppers (has yellow, red and orange peppers)
1 med onion, sliced
8 oz package of sliced mushrooms
1 15oz can of diced tomatoes (can have spices in it like Basil, Oregano)
1 Tablespoon of minced garlic
2 cups or more of shredded mozzeralla cheese or Italian blend
salt and pepper to taste
Instructions:
Cook spagetti noodles according to package instructions.
Meanwhile, Heat the olive oil in a deep skillet. You want to be able to add the pasta sauce to this skillet later, so use what you normally fix spagetti sauce in.
Salt and pepper chicken and add the Italian seasoning to the chicken. Set aside.
Heat oil on med-high in your deep skillet or big sauce pan and add onion. Cook for about 3-4mins to began to get the onion soft. Add chicken to pan. You want to brown the chicken on both sides. Don't worry about cooking it through, we will do that later.
Add peppers to pan around chicken. Add spinach. Salt and pepper. Add diced tomatoes and juice from can on top of peppers and then add mushrooms on the very top of veggies.
Add the 2 jars of pasta sauce and reduce heat to a simmer (low)
Let chicken simmer for about 20-30mins depending on how thick the breasts are.
To serve: noodles, a little sauce, chicken, a little sauce and top with a lot of cheese! The cheese should melt from the heat of the chicken and sauce.
Serve with garlic bread or toast.
Enjoy!
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