My friend Nancy Burnett of Brandon shared this delicious entrée with me. I could not wait to try it, and my family loves it. It is so quick and easy and a perfect Sunday lunch or dinner with friends. I know you and your family and friends will enjoy this dinner.
16 ounces of fresh spinach
4 thinly sliced chicken breasts
½ teaspoon ground black pepper
½ cup mayonnaise
½ cup sour cream
1 cup shredded Monterey Jack cheese
½ cup grated Parmesan cheese
1 (16-ounce) package angel hair pasta cooked according to package directions
Preheat oven to 375 degrees. In a greased 9×13-inch baking dish, pack fresh spinach into bottom of dish (it will be thick). Top with chicken breasts. Sprinkle with black pepper. In a bowl, stir together mayonnaise and sour cream. Spoon over chicken. Sprinkle with Monterey Jack cheese. Sprinkle with Parmesan cheese. Bake for 30 to 35 minutes or until spinach shrinks and chicken breasts are cooked through. To serve, place pasta on plate and top with spinach and chicken.
Yield: 4 servings
