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Ingredients

-12 oz Washed baby spinach
-3 boneless skinless chicken breasts
-1/2 lb Pasta(ziti or any kind)
-1 can( 10 3/4 oz) pepperidge farm shitake mushroom soup
-1/2 cup Ground almonds(or your favourite nut)
-1 cup Grated Montery Jack cheese(any flavourful cheese will do)
-1 cup Sliced bell peppers(red, yellow or orange)
-1/2 cup Sliced onions
-1 tbsp Sour cream
-1 tbsp Cornstarch
-olive oil
-kosher salt and pepper-to taste

Preparation

-dice the chicken breasts into small 1 inch pieces and sprinkle with salt and pepper.

-heat water for the pasta on medium heat.

-heat the mushroom soup.

-Put the baby spinach,ground almonds, some salt and pepper in a blender.

Blend this mixture till it breaks down.

-now slowly add some of the hot mushroom soup to the blender and blend everything again.

-The spinach mixture will become almost smooth. Reserve the remaining soup.

-Heat a frying pan, add 1 tbsp of olive oli and saute the onions, adding some salt and pepper.

-take out the onions when they are soft and saute the peppers now.

-sprinke some salt and pepper and add some more olive oil if needed.

-take out the peppers and cook the chicken in the same pan.

-If the pasta water has boiled, add some salt to it and then the pasta.

-while the pasta is cooking, finish cooking the chicken too. Remove from the heat when done.

-add 1/2 cup water to the cornstarch, mix with the remaining mushroom soup and cook for a minute. Remove from heat and add the sour cream to the soup.

-drain the pasta when done and immidiately put in a big serving bowl.

-take out the spnach mixture over the hot pasta, add the grated cheese, mushroom soup, chicken and vegetables.

-toss or mix well so that the pasta is well covered wth the spinach mushroom sauce. Taste to adjust the seasonings.

-Serve

-additional cheese can be sprinkled on top, but it's optional.

Cook's Notes

This is a low fat and tasty dish. I have MS and am always thinking of recipes that are healthy, yet do not require me to spend too much time in the kitchen, as I get tired very soon. I cut my veggies and chicken and keep them ready in the fridge, so that my actual cooking time is just as much time as it takes for my ziti to cook.

Nutrition Information

Calories: 729 ; Total Fat: 27 g ; Saturated Fat: 9 g ; Polyunsaturated Fat: 3 g ; Carbohydrates: 58 g ; Protein: 63 g ; Vitamin A: 647 RE ; Vitamin C: 51 mg ; Calcium: 352 mg ; Sodium: 1109 mg ; Iron: 10 mg ; Fiber: 12 g