Buttery Oregano Chicken
Spinach and Tomato Parmesan Pasta
Ingredients
- ½ lb boneless, skinless chicken breasts
- ½ tsp dried oregano
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 tsp olive oil
- 1 Tbsp light butter with canola oil
- ½ tsp Dijon mustard
Instructions
- Cut chicken in half lengthwise and pound to ½-inch-thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle with oregano, salt, and pepper.
- Cook chicken in hot oil in a nonstick skillet over medium-high heat 5 minutes per side or until done. Remove from skillet; keep warm.
- Add butter and mustard to skillet, stirring until butter melts. Drizzle sauce over chicken.
Side Dish Ingredients
- 3 oz whole-grain spaghetti
- 2 tsp light butter with canola oil
- 1 tsp minced garlic
- 1 (5-oz) pkg baby spinach
- 1 Roma tomato, chopped
- ¼ cup freshly grated Parmesan cheese
Side Dish Instructions
- Cook pasta according to package directions; drain, reserving ½ cup pasta water.
- Melt butter in a large skillet; add garlic, and sauté 30 seconds. Add spinach and tomato, stirring until spinach is wilted. Stir in cooked pasta and cheese.
- Add reserved pasta water as needed to thin sauce.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 3 | |
| Calories |
183
|
253
|
436
|
| Fat (g) | 8 | 7 | 15 |
| Sat. Fat (g) | 2 | 3 | 5 |
| Protein (g) | 26 | 13 | 39 |
| Carb (g) | 0 | 35 | 35 |
| Fiber (g) | 0 | 7 | 7 |
| Sodium (mg) | 272 | 344 | 616 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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