Spinach Stuffed Roasted Chicken Topped with Marinara (Meal Kit)

Spinach Stuffed Roasted Chicken Topped with Marinara

Over Roasted Garlic Butter Noodles & Steamed Broccoli



1638 kcal




Chicken breasts


Egg noodles


Ricotta cheese

Parmesan cheese

Italian seasoning

Tomato sauce





1 Preheat Oven

Heat oven to 350 degrees.

2 Prepare Chicken and Spinach

Cut chicken breasts in half, but not all the way through to be able to stuff.

Wash and chop up spinach leaves.

3 Mix Filling

In a small bowl mix together ricotta cheese and chopped spinach.

4 Cook Chicken

Stuff ricotta and spinach mixture evenly in the chicken breasts and place on baking sheet and put in oven. Bake for about 20 minutes until cooked thoroughly (chicken must temp 160 degrees).

5 Prepare Garlic and Broccoli

Mince garlic clove and set aside.

Wash and dry broccoli and cut off stems.

6 Cook Broccoli

Place broccoli in a medium saucepan and fill with a ½ cup of water and cover on medium high heat and steam until desired tenderness.

7 Cook Noodles

Fill water in a medium sized pot and put on medium high heat. Once water begins to boil, dump egg noodles into pot. Cook for about 5 minutes until tender.

8 Mix Marinara

In the meantime, in a small bowl mix together Italian seasoning and tomato sauce.

9 Finish Chicken

Once the chicken is thoroughly cooked, spoon marinara sauce over chicken breasts and top with parmesan cheese and place in oven for about 5 minutes for cheese to melt.

10 Finish Noodles

Once noodles are cooked, and the water is drained mix butter, parsley and minced garlic into the noodles.

11 Serve

When the cheese melts on the chicken breasts ensure, chicken is cooked all the way through. Divide garlic butter noodles, broccoli and chicken breasts between two plates and serve.