- 2 teaspoons olive oil, or as needed
- 1 large sweet onion, chopped
- 4 cloves garlic, minced
- 8 chicken breast tenders
- 1/2 pound baby spinach, or more to taste
- 1 (20 ounce) jar marinara sauce
- 1 (16 ounce) package fettuccine
- 8 ounces grated Parmesan cheese
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large skillet over medium heat; cook and stir onion in the hot oil until just fragrant, 3 to 5 minutes. Add garlic and cook for about 45 seconds. Mix chicken tenders into onion mixture; cook until chicken is browned, 3 to 4 minutes per side. Transfer chicken mixture to a 9x13-inch baking dish.
- Cover chicken mixture with spinach; pour marinara sauce over spinach layer. Cover the baking dish with aluminum foil.
- Bake in the preheated oven until chicken is no longer pink in the center and spinach is wilted, about 30 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer fettuccine to serving plates.
- Top each plate with chicken-marinara mixture; garnish each serving with Parmesan cheese.
05/03/2018
recipepes.com
Easy and Healthy Chicken Florentine, recipe
PT15M
PT1H
5
455 calories
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