3-4 boneless skinless chicken breast
italian salad dressing
16oz bowtie pasta
1/2 c. olive oil
2 tbsp. butter
2 tsp. minced garlic
14.5 oz can diced tomatoes (drain)
1 box frozen spinach (thaw, drain)
1 c. shredded parmesan
1 tsp. fine sea salt
1/2 tsp. crushed red pepper (omit for less spice)
1 tsp. oregano
pepper to taste
Marinate chicken breast in dressing for at least 30 min.
Bake for 35 min at 375.
Dice cooked chicken & place back into baking dish to soak in juices.
Cook pasta according to directions. Drain.
Heat oil, butter, & garlic in large sauce pan on medium-low for about 3 minutes.
Stir in pasta, drained chicken, tomatoes (drained), spinach (don't forget to drain), parmensan, salt, crushed red pepper, oregano & pepper.
Stir well. Heat on low for 3 to 5 minutes.
It's pretty scrumptious! Hope you enjoy!