The first home-made meal I ever made for my fiance was this! It is still a favorite around here.
3 Chicken Breasts
1 package Spinach
1 page (8oz) Fat Free Feta
1 can diced tomatoes with seasoning
1 cup Chicken Stock (low sodium)
3-4 tbs flour
2 garlic cloves, minced
1-2 tbs olive oil
1 package whole wheat pasta
Salt and pepper to taste
Cut 3 thick slices of feta cheese (or however many chicken breasts you have-this is to stuff the chicken breasts with). Cut a slit in the chicken and put the feta cheese inside. The chicken should flop over the feta, it doesn’t need to close completely. Put about 2 tbs flour in a bowl, and when the chicken is stuffed, coat with flour. In a pan heat the olive oil and the minced garlic. Put the flour covered chicken breast inside the pan to cook on medium heat (takes about 30 min for the chicken to cook-depending on how thick your chicken is). While your chicken is cooking you can sprinkle the breasts with salt and pepper.
Start a pot of boiling water for the pasta
When chicken is almost done cooking – no more pink can be seen. Add the 1 cup chicken stock and the can of diced tomatoes let liquid come to a boil. If you want a thicker sauce, add 1-2 tbs of flour to the sauce. I put a lid on the liquid/chicken for about 10 min. At this point I put the pasta in the boiling water. Then I turned the heat to low and dumped the entire bag of spinach on top of the chicken/sauce, slowly stirring it into the sauce. I lastly added the remaining feta to the sauce -I crumbled it a bit. Then drain the pasta, and serve the feta stuffed chicken with spinach and tomato sauce on top of the pasta.