We made this the other night from the Kraft Food and Family magazine. I guess we made it before too, but I didn't remember it then! Anyway, I really liked it! Oh and we don't have that italian cheese, so we just used mozzarella!
| 1 lb. wide egg noodles, uncooked |
| 3/4 cup Zesty Italian Dressing |
| 1 pt. cherry tomatoes, halved |
| 1 lb. boneless skinless chicken breasts, chopped |
| 1 bag (6 oz.) fresh baby spinach leaves (4 cups) |
| 1 cup Finely Shredded Italian* Five Cheese Blend, divided |
| 8 slices Bacon, crisply cooked, crumbled |
|
| COOK noodles as directed on package. Drain, reserving 1/2 cup of the cooking water. |
| MEANWHILE, heat dressing in large skillet on medium heat. Add chicken; cook and stir 5 to 7 min. or until cooked through. Add tomatoes; cook 1 min., stirring occasionally. Stir in noodles and reserved 1/2 cup cooking water. Remove from heat. |
| ADD spinach, 1/2 cup of the cheese and the bacon; toss lightly to combine. Sprinkle with remaining 1/2 cup cheese. |
1 comment:
This is really different. It looks good.
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