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Before you jump to Spinach and ricotta stuffed chicken with pasta recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
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We hope you got benefit from reading it, now let's go back to spinach and ricotta stuffed chicken with pasta recipe. You can cook spinach and ricotta stuffed chicken with pasta using 12 ingredients and 13 steps. Here is how you achieve that.
The ingredients needed to prepare Spinach and ricotta stuffed chicken with pasta:
- Use of large boneless skinless chicken breasts.
- Prepare of ricotta cheese.
- You need of frozen spinach.
- Use of garlic plus.
- Take of stewed tomatoes.
- Prepare of salt.
- Prepare of black pepper.
- Use of fettuccine noodles.
- Provide of sundried tomatoes.
- Take of bacon.
- Use of shredded Parmesan cheese.
- Use of favorite Alfredo sauce.
Instructions to make Spinach and ricotta stuffed chicken with pasta:
- Slice a pocket in the chicken breasts.
- Set aside.
- Dethaw frozen spinach in microwave 2 minutes.
- Mix ricotta , garlic, spinach, salt and pepper in a bowl.
- Stuff into chicken pockets, secure with toothpicks.
- Grease 8x10 casserole dish and lay chicken vertically.
- Open stewed tomatoes and pour over chicken, cover with foil.
- Preheat oven to 400°F and bring salted water to a boil..
- Slice cooked bacon and sundried tomatoes mix in a bowl with 1/2 cup Parmesan.
- Place chicken in the oven, and cook pasta until al Dente , drain and add sundried tomatoes, bacon and Alfredo sauce to pasta.
- Simmer on low heat until sundried tomatoes are soft wait until chicken is ready (about 35-40 minutes).
- Remove chicken from oven (as well as toothpicks!!).
- Place on plate with pasta , add your favourite salad or rice!!.
Boil your pasta with the frozen spinach until only just cooked. (Be sure not to overcook the pasta as it will cook a little more in the oven.) Drain and mix up with the cheeses. Meanwhile mix up the ingredients for the tomato topping and spoon over the pasta mixture. In a large mixing bowl, mix the chopped spinach, ricotta, half of the Italian blend cheese and a pinch of salt and black pepper. Place the butterflied chicken breasts on a cutting board and add a layer of the ricotta and spinach stuffing over each chicken breast. Drain, refresh in cold water, then drain again and set aside.
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