Chicken with Creamy Bruschetta Pasta and Classic Spinach Salad

Ingredients

• 2–3 sprigs fresh basil (rinsed)
• 2 plum tomatoes (rinsed)
• 1 (8-oz) package garlic/herb flavored spreadable cheese
• ½ cup reduced-fat milk
• 8 oz tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
• 3 chicken fillets (about 1 ½ lb)
• ¼ teaspoon kosher salt
• 1 tablespoon canola oil
• 8 oz dry linguini pasta

Steps

1. Fill large saucepan half full of water; cover and bring to a boil on high for pasta. Chop basil leaves coarsely; cut tomatoes in small pieces. Place cheese in medium bowl; whisk in milk until smooth. Stir in tomatoes, basil, and tomato trinity mix, then set aside.
2. Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of chicken with salt (wash hands). Place oil in pan; swirl to coat. Add chicken (wash hands); cook 4–5 minutes on each side or until golden. Meanwhile, stir pasta into boiling water; boil 10 minutes, stirring occasionally, or until tender.
3. Reduce heat on chicken to medium; cover and cook 5 more minutes and until 165°F. Drain pasta. Remove chicken from heat; cut into ½-inch-thick slices. Arrange chicken over pasta and top with cheese mixture. Serve.

Ingredients

• 3 hard-boiled eggs (from Deli)
• ½ cup Caesar salad dressing
• ½ teaspoon pepper
• 1 bag baby spinach leaves (4–6 oz)
• 2 plum tomatoes (rinsed)
• 3 tablespoons cooked bacon pieces
• 1 cup garlic croutons

Steps

1. Chop one egg finely, place in salad bowl; stir in salad dressing and pepper. Add spinach; toss until evenly coated.
2. Chop remaining two eggs coarsely. Slice tomatoes thinly. Top salad with eggs, tomatoes, bacon, and croutons. Serve.