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Categories:Viewed: 60 - Published at: 5 years ago
Ingredients
- 1/2 cup feta cheese crumbled
- 1 package frozen chopped spinach 10 oz., thawed and squeezed dry
- 1/3 cup pinenuts toasted, optional
- 4 boneless skinless chicken breast halves pounded 1/4-inch thick
- 2 Tbsp. Bertolli(R) ClassicoTM Olive Oil
- 1 clove garlic finely chopped
- 1 jar Bertolli(R) Vodka Sauce made with Fresh Cream
- 1 pound bow tie pasta cooked and drained
Method
- Combine cheese, spinach and pine nuts in medium bowl. Season chicken, if desired, with salt and pepper. Evenly spread cheese mixture on chicken breasts. Roll up and secure with wooden toothpicks.
- Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chicken, about 6 minutes. Stir in garlic and Sauce. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 10 minutes or until chicken is thoroughly cooked. Toss sauce with hot bow ties and serve with chicken. Garnish, if desired, with chopped fresh basil.
