Mozzarella and bacon stuffed chicken breasts

Ingredients

• 4 boneless skinless chicken breasts
• 1/2 cup shredded mozzarella cheese
• 2 slices of bacon, crumbled
• 2 teaspoons chopped fresh basil leaves
• 1 teaspoons olive oil
• 4 cups spinach leaves
• 2 teaspoons water
• 1 clove garlic, chopped
• 1 jar Bertolli Four Cheese Rosa Sauce
• 8 ounces spaghetti

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Preparation

• Preheat oven to 375. Slice each chicken breast through the side to create a pocket.
• Mix the cheese, bacon and basil in a small bowl and then stuff the pockets with the mixture and press the edges to seal.
• Brush the chicken with olive oil and place on baking sheets and bake for 20 minutes.
• Combine the spinach, water and garlic in a nonstick skillet and cook over medium-high heat until the spinach is completely wilted. Stir in the sauce and warm.
  
• Combine the cooked spaghetti, sauce mixture and chicken breasts.
• One (beth sized) serving is about 3 ounces of chicken and 3 ounces of pasta.