2 chicken breasts
2 tsp Dijon mustard
8 oz baby spinach, or 1 lb washed and dried fresh spinach leaves
2 cans diced tomatoes, drain liquid
1 small onion, thinly sliced, optional
1 tsp balsamic vinegar
1 lb spaghetti, or preferred pasta
Thoroughly wash your baby spinach.
Toss your chicken breasts into the crockpot.
Pour the mustard on top of the chicken.
Put all the spinach on top of the chicken.
You may have to squash it down to make it fit.
But don’t worry the spinach will shrink way down.
You will start to wonder if you should have stuffed even more into your crockpot when it is all over.
Turn your crockpot on low and and go about your day.
Let cook for about 4 hours, 5 if your chicken is frozen when you put it in.
About 20 minutes before you want to eat dinner.
Fill your spaghetti pot with water and set to boil.
Open up and drain the cans of diced tomatoes.
Dump them into a skillet.
Add the balsamic vinegar and onion if you are using it.
Saute it for a few minutes.
Remember, not an exact science. Just saute it around until the excess liquid is mostly gone.
Scoop out the chicken and spinach from the crockpot and add to the tomatoes.
Mix it all up and allow to simmer on low while you cook your pasta.
Stir it every so often. If it seems too liquidy, turn the stove up to high for a couple of minutes, but make sure you stir continuously during that time.
Add some freshly grated Parmigiano-Reggiano on top.
Or sprinkle your green container of Kraft Parmesan on top.
Sugar: 6g
:
Calcium: 102mg
Calories: 405kcal
Carbohydrates: 65g
Cholesterol: 48mg
Fat: 3g
Fiber: 5g
Iron: 4mg
Potassium: 933mg
Protein: 28g
Saturated Fat: 1g
Sodium: 337mg
Vitamin A: 3727IU
Vitamin C: 25mg
