Greek-Style Spinach-Stuffed Chicken

Ingredients:

• 3.5 cups chopped baby spinach (about 220 g)
• 1/4 cup crumbled low-fat feta
• 3 boneless, skinless chicken breasts (220-280 g each), trimmed
• 2 tablespoons extra-virgin olive oil
• 1 cup lightly salted chicken broth
• 2 tablespoons white wine vinegar
• 2 tbsp finely chopped sun-dried tomatoes
• 220 g ditalini pasta (about 1 and 3/4 cups)
• 1 tbsp chopped fresh mint

Preparation:

1. Combine 2 cups spinach, feta, and 3 cups water in a bowl. Insert a paring knife into the thickest part of each chicken breast, cutting down the side to create a deep, 2-inch-wide pocket. Stuff the spinach mixture into the pockets.
2. Heat a large nonstick skillet over medium heat and add olive oil. Season the chicken with salt and black pepper. Place the chicken in the skillet, round-side down, and cook until golden brown, about 3 minutes per side. Add the chicken broth, vinegar, and sun-dried tomatoes. Cover and simmer until the chicken is cooked through, about 15 minutes.
3. Meanwhile, bring a saucepan of water to a boil and add salt. Add the ditalini and cook according to package directions. Place the remaining 1.5 cups spinach in a colander; drain the ditalini over the spinach to wilt. Return to the saucepan.
4. Transfer the chicken to a cutting board and slice. Add the pan juices to the ditalini along with the mint and 1/4 teaspoon salt; toss to combine. Serve with the chicken.