Baked chicken and pasta with sauteed spinach

For this recipe, you will need:

1 package of thin sliced boneless skinless chicken breasts,

1 egg,

Progresso Italian style bread crumbs,

1 package of fresh baby spinach,

barilla plus thin spaghetti,

olive oil,

garlic powder.

Pre-heat oven to 400 degrees.  Beat the egg in a bowl, and place about 1 cup of breadcrumbs in another bowl.  Dip the chicken breasts in the egg, and then dip the chicken in the breadcrumbs, covering both sides equally.  Place the chicken on a non-stick baking sheet and bake for about 30 minutes in the oven at 400 degrees, flipping the breasts over with a spatchula half way through cooking time. 

In a medium sauce-pan, place baby spinach in the pan with 1/8 cup of olive oil, and a sprinkle of garlic powder.  Cook on a low heat for about 5 minutes, just until the spinach absorbs the garlic and olive oil.

In another medium sauce-pan, bring water to a boil and cook the pasta for about 10 minutes.

Combine the pasta with the spinach, garlic and oil, and serve on a platter with the baked chicken.