Chicken parmesan can be so delicious…and so… not healthy.
But I knew my husband loves spaghetti, and the idea of simple, comforting chicken parmesan sounded appealing to me. I decided to change up the flavours and try to make it slightly less unhealthy in this recipe.
First, there is actually very little parmesan cheese. But don’t worry…there is lots of feta cheese! Feta is so strong that you do not have to use very much. A little goes a long way. I used more than I needed to.
You know what also goes really well with feta? Spinach. Plus, spinach is healthy! Next, a heaping amount of spinach was topped onto the feta-spaghetti mixture. I topped it with some fresh chicken tenderloins, drizzled with garlic, salt, pepper, and a dash of extra virgin olive oil. Bake to perfection, and enjoy a comforting dish.
1 1/2 lb boneless, skinless chicken tenderloins
2 c fresh spinach, chopped
1/8 c feta cheese, crumbles
10 oz tomato sauce
3 oz tomato paste
2 servings whole wheat spaghetti, prepared al dente
Servings: 5-6 servings
Heat oven to 350oF. Cook the spaghetti al dente, according to the instructions. Drain, and add the tomato sauce, tomato paste, and seasonings. Pour into a casserole dish. Top with feta cheese, then spinach, then chicken. Drizzle chicken with olive oil. Bake for approximately 35 minutes, or until the chicken is cooked through. Serve, and enjoy!