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Ingredients :
Step 1
Preheat oven to 375 degrees F (190 degrees C).
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Step 2
Heat olive oil in a large skillet over medium heat; cook and stir onion in the hot oil until just fragrant, 3 to 5 minutes. Add garlic and cook for about 45 seconds. Mix chicken tenders into onion mixture; cook until chicken is browned, 3 to 4 minutes per side. Transfer chicken mixture to a 9×13-inch baking dish.
Step 3
Cover chicken mixture with spinach; pour marinara sauce over spinach layer. Cover the baking dish with aluminum foil.
Step 4
Bake in the preheated oven until chicken is no longer pink in the center and spinach is wilted, about 30 minutes.
Step 5
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer fettuccine to serving plates.
Step 6
Top each plate with chicken-marinara mixture; garnish each serving with Parmesan cheese.
Methods :
2 teaspoons olive oil, or as needed
1 large sweet onion, chopped
4 cloves garlic, minced
8 chicken breast tenders
½ pound baby spinach, or more to taste
1 (20 ounce) jar marinara sauce
1 (16 ounce) package fettuccine
8 ounces grated Parmesan cheese
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