Trattoria-Style Chicken Dinner with Spaghetti and Spinach Salad

• Butcher Box Fully Cooked Organic Free-Range GF Chicken Nuggets
• 1/4 cup Parmesan Cheese
• 1 tea. dried Italian Seasoning
• 12 oz. gluten-free spaghetti
• 1 Tab. olive oil
• 1 cup chopped yellow sweet pepper*
• 24 oz. Hunt's Tomato-Basil Pasta Sauce
• 1 cup torn fresh spinach leaves
• 1/2 cup chopped Roma tomatoes

Preheat oven to 425F. Line a baking sheet with foil. Spray foil with Cooking Spray. Place chicken nuggets on the baking sheet. Bake for about 6 minutes and then take the sheet out of the oven and turn the nuggets over, coat pieces with cooking spray and sprinkle with Parmesan Cheese and Italian Seasoning. Return to the oven for another 6 minutes or until hot and to your desired crispness and color. 

Meanwhile, cook spaghetti according to package directions, drain.

Add olive oil to a saucepan and cook sweet pepper over medium heat for about 5 minutes or until tender, stirring occasionally. Add spinach and tomatoes. Add pasta sauce and heat through. Divide spaghetti among four plates. Top with spaghetti sauce and chicken pieces.

*Can substitute 1 cup 1-inch pieces peeled and cubed eggplant

Spinach Salad

• 8 oz (8 cups) fresh baby spinach or torn fresh spinach
• 1/2 cup red onion slivers
• 1/4 cup cranberries
• 3 Tab. Italian salad dressing

In a large bowl, toss together all the ingredients. Divide among the 4 plates.

Nutrition for Meal (per plate): 500 Calories, 21g Fat, 56g. Carbs, 26g. Protein