Greek-Inspired Chicken Over Whole-Wheat Pasta

Monday, July 22, 2013

In case you missed it, Saturday was an extremely important day.  It was the day that THIS GIRL (the blonde)

One of my all-time FAVORITE pictures of us as the "Chuckle-Lots"!
was born!  I won't tell you how many years ago, because it doesn't matter.  What matters is how amazing she is and how much of an impact she has on the people around her.  I could never let her birthday go by without a little bit of fanfare.

Something else about this girl?  She's a mom.  Of three.  And is about to make that FOUR.  Crazy, right?  Nuts, right?  But she's a great mom.  And she's excited to welcome this new little one in a few months.  Apparently, though, this new little one has a taste for some healthier food, and she's looking for ideas.  As a birthday gift to her, I thought I'd post a new, easy recipe each week in order to help stock her arsenal of healthy meals.  That ok with you all?  Can I do that?  If not, too bad!  It's my blog!  ;p  

My first submission is fast (goes together in 5 minutes flat and then requires NO attention as it bakes for 30), healthy, and BEST OF ALL received the highest honor in my house:  the hubby seal of approval!  Enjoy, roommate!

Greek-Inspired Chicken over Whole Wheat Pasta

14 oz uncooked pasta
2.5 lb boneless skinless chicken tenderloins 
1 package fresh spinach (5 oz)
8 oz sliced mushrooms
1 pint grape tomatoes, sliced
oz crumbled reduced-fat feta cheese (I used tomato basil)
1 cup light balsamic vinaigrette 

  1. Preheat oven to 350 degrees. 
  2.  Layer chicken, spinach, mushrooms,tomatoes, and feta in a sprayed 9 x 13 baking dish.
  3. Pour vinaigrette over ingredients; bake uncovered for 30 minutes. 
  4. Prepare pasta according to package directions.  
  5. Serve chicken mixture over pasta, and ENJOY!

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