Spinach Ricotta Chicken Bake

• chicken breasts, cut into thin strips↗1 1⁄2 lbs
• spinach, thawed frozen chopped↗1 lb
• light ricotta cheese↗15 ounces
• parmesan cheese↗3 tablespoons

  grated

• egg whites↗2
• garlic powder↗1⁄4 teaspoon
• ground nutmeg↗1 pinch
• marinara sauce, reduced-sodium↗1 1⁄2 cups

Step-by-step instructions

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Coat a 8-by-8 baking dish with olive oil spray.

3. 3

   Cook chicken in a skillet until just starting to brown.

4. 4

   Place the spinach in the middle of a clean dishtowel. Fold up the towel over the spinach and wring out as much moisture as possible.

5. 5

   Place the spinach in a large mixing bowl.

6. 6

   Add the ricotta, Parmesan, egg whites, garlic powder and nutmeg. Stir well.

7. 7

   Move spinach mixture to the prepared dish over top of the chicken. With the back of a spoon, spread it out to uniformly fill the dish.

8. 8

   Bake for 20 minutes, or until is hot throughout and the top begins to brown.

9. 9

   Let stand for five minutes to slightly cool.

10. 10

    Place the sauce in sauce pan. Heat until warm.

11. 11

    Spoon sauce over chicken-spinach-ricotta bake.

12. 12

    Serve immediately.