Baked chicken parm with cavatelli and sauteed spinach

For this recipe you will need:

1 package of boneless skinless chicken tenders,

1 package of Cavatelli,

1 package of baby spinach,

Tomato sauce,

low fat mozzarella cheese,

olive oil,

garlic.

Prepare and cook the chicken the same way I explained in the previous post.  Cooking time varies a little with the tenders, since they are smaller.  I still like to bake the chicken for about 30 minutes but at 375 degrees instead of 400 degrees.

Prepare the spinach the same way I explained in the previous post.  When the chicken is just about done, layer the tenders with sauce and mozzarella cheese, and bake for an extra 5 minutes. 

Bring water to a boil in a medium sauce-pan and cook the cavatelli for about 7 minutes, drain and add to the spinach mixture.  Add a little more sauce as you wish, then serve with the baked chicken parm.