Cheese and Spinach Stuffed Chicken Breast

• 2 lbs farfalle pasta
• 6 boneless skinless chicken breasts
• 1 (16 ounce) package frozen spinach (chopped, thawed and drained)
• 16 ounces heavy cream
• 1 cup water
• 1 cup flour, plus
• 2 tablespoons flour (divided)
• 2 (16 ounce) packages Italian cheese
• 2 teaspoons ground red pepper (divided)
• 2 12 tablespoons italian seasoning
• 2 garlic cloves (chopped)
• salt and pepper
• olive oil

1. Pre-Heat over to 375.
2. Take 1cup flour and season with salt, pepper, 1tbsp italian seasoning, and 1tsp ground red pepper and mix.
3. In a seperate bowl, take the 1 and a half packages of italian cheese, remainging ground pepper and italian seasoning, and spinach.
4. Take the chicken breast and make a pocket in each of them.
5. Coat lightly with seasoned flour and brown on both sides in olive oil.
6. Not cooking them completely.
7. Take out and let them cool enough to where you can handle them.
8. When cooled enough, stuff them with the cheese mixture.
9. Remaining cheese mixture can be sprinkled over the top.
10. Bake for 30 - 45 mins or until chicken is cooked.
11. While the chicken is baking, in the same pan used to brown chicken, and garlic.
12. After about a minute, add 2tbsp flour.
13. Slowly add the water so that it becomes thick.
14. Add heavy cream in slowly.
15. To plate, cooked pasta on bottom with a bit of sauce, then chicken breast, and more sauce on top and sprinkle with the remaining cheese.
16. Enjoy!

pasta, chicken breasts, frozen spinach, heavy cream, water, flour, flour, italian cheese, ground red pepper, italian seasoning, garlic, salt, olive oil

Taken from www.food.com/recipe/cheese-and-spinach-stuffed-chicken-breast-352446 (may not work)