Zesty Italian Chicken

This is one of my favorite recipes: chicken marinated in Italian dressing over fettucine and fresh spinach

2 portions boneless skinless chicken breast (about 1/2 pound)
1/4 cup fat-free Italian dressing
2 portions whole wheat fettuccine (about 4oz uncooked)
1 cup low-fat pasta sauce (I like Healthy Choice)
2 cups baby spinach leaves

Marinate chicken breasts in Italian dressing overnight in refrigerator. Preheat grill to high. Prepare fettuccine according to its package directions.

Place marinated chicken on hot grill and cook for about 6 minutes; turn and grill for about 6 more minutes, until no longer pink in the center.

In a small saucepan, warm pasta sauce over medium heat.

Divide spinach leaves between two separate plates. Layer portions of warm fettuccine and grilled chicken breasts over spinach leaves.

Top with pasta sauce.

If you want 1 protein and 1 carbohydrate serving, weigh 2 oz of the grilled chicken breast and use 1/2 cup of cooked whole wheat pasta. Eat all the spinach that you want. I also add a side of salad with my meal.

Source: Eating for Life (2003), Bill Phillips.