2 large skinless, boneless chicken breasts, halved
4 Tbsp unsalted butter or oil
1 small onion, diced
1 pound fresh spinach or one 10-ounce package frozen chopped spinach
¼ cup ricotta cheese
2 Tbsp freshly grated parmesan cheese
1/8 tsp ground nutmeg
1 jar Newman's Own® Mushroom Marinara Sauce
½ pound spinach noodles or linguine
Preheat the oven to 350°F. Form a pocket in the underside of each chicken breast, where the bone was removed, for the stuffing.
Heat 2 tablespoons of the butter. Add the onion and sauté until golden. Wash and stem the spinach if fresh and cook in water for about 2 minutes. Drain well and chop. If using frozen spinach, thaw and drain well. Combine with the onion in the pan. Remove from the heat and add the cheeses and nutmeg.
Stuff a few tablespoons of the mixture in each chicken breast. Fold the ends of the chicken under to enclose the filing. Spread the remaining butter on the bottom of a baking dish. Arrange the chicken pieces in the dish, stuffed side down. Pour pasta sauce over the chicken and bake for 45 to 50 minutes.
Cook the noodles and serve with the chicken breasts, spooning sauce over all.