Spinach-Feta Spaghetti Bake

Spinach-Feta Spaghetti Bake  Dinner of Herbs.jpg

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.

FETA
FETA

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.

SPINACH
SPINACH
Raw chicken....ew
Raw chicken….ew

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.

DSC_0005 DSC_0009

The Recipe

Ingredients

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

garlic

onion powder

basil

oregano

olive oil

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!

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6 thoughts on “Spinach-Feta Spaghetti Bake

    1. Aww, poor thing. Well, a few years ago, when my husband (then boyfriend) got his wisdom teeth out, he wanted to have spaghetti with the rest of his family, so he put it in the blender. I was disgusted, and he said it didn’t taste nearly as good, so I don’t really suggest it!

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