2 skinless, boneless chicken breasts
Baby spinach (about 20 peices)
2 T roasted red peppers, chopped
2 T herbed goat cheese
1/2 cup Kraft Parmesian-Asiago Vinagrette Dressing
1/4 box spaghetti or angel hair pasta (I used whole wheat)
3 T marinara sauce
1 T olive oil
1 tsp minced garlic
1 tsp red pepper flakes
2 T grated parmesan cheese
salt and pepper
Preheat oven to 400 degrees. Prepare a baking sheet by covering with foil. Butterfly each chicken breast and pound to even thickness (about 1/4" - 1/2" thick). Season chicken with salt and pepper. Lay 1/2 the spinach, goat cheese, and red peppers on each of the chicken breasts. Roll up the meat and place seam side down onto pan. Brush a coating of dressing over tops of chicken and bake. Whenever the tops of the chicken begin to look dry, brush on another coating of dressing. Bake for approximately 20-30 minutes or until juices run clear (Cooking time will depend on how thick your chicken is).
While chicken is cooking, boil water for pasta. Salt the water and add spaghetti. When cooked to al dente, drain the pasta and pour 1/4 cup of dressing, olive oil, marinara and garlic into hot pan. Stir to combine and let garlic cook for a couple of minutes, don't let it burn. Return pasta to pan and toss to combine. Add red pepper flakes. Serve chicken over pasta and sprinkle with cheese.