Serve with 1 cup veggies and 1 cup rice or pasta.
1 tbsp oil
1 pkg Creamy Pesto Parmesan Chicken Sauce
1 1⁄2 cups milk, your choice
1 lb (450 g) chicken breast fillets
4 cups baby spinach
- Preheat large non-stick frying pan over medium-high heat. Add oil.
- In a bowl, combine sauce mix and milk. Set aside.
- Cook chicken in pan until golden and cooked through. Stir in reserved seasoning mixture. Reduce heat to medium, stirring occasionally, until sauce thickens, about 3 min.
- Gradually stir in spinach until wilted.