This is a wonderful dish that I saw in a cooking magazine that I have and I changed a few things and we really liked it. I've been working really hard to come up with recipes that are easy to work veggies into, because sometimes it can really be hard to get all our daily servings in. You could leave the chicken out of this meal also, but my hubby doesn't think it's a meal without meat.
You will then need to first boil 1 16 oz pkg of fettuccine noodles.
In the mean time you can melt butter in the skillet and saute the onion till translucent.
Add the garlic and both cans of tomatoes, cook for 5 to 7 minutes to reduce the liquid.
Now while the tomatoes are cooking and noodles are cooking, began removing the stems from the spinach leaves and coarsely chop.
Add the spinach to the tomatoes and allow it to wilt, it will look like a lot of spinach but it will reduce down.
This is what it will look like. Next grease a 9 X 13 pan and spread half of the noodles in the bottom of the pan.
Then add a layer of the tomato and spinach mixture and then a layer of mozzarella cheese.
Then another layer of noodles and tomato and spinach in that order. Pour 1 cup of whipping cream over the top of everything and then top with more mozzarella cheese. Bake 20 to 25 minutes till hot and bubbly! Enjoy!
Fettuccine, chicken and spinach bake
1 16 oz pkg fettuccine
2 TBSP butter
1 med onion chopped
2 cloves of garlic
1 can (14.5oz) stewed tomatoes(un-drained)
1 can (14.5oz) Italian style tomatoes (un-drained)
1/2 bag of fresh spinach
2 cups cooked, shredded chicken
1 cup whipping cream
2 cups mozzarella cheese shredded
