Greek Spinach Stuffed Chicken
Ingredients
- 3 1/2 cups chopped baby spinach (about 8 ounces)
- 1/4 cup crumbled low-fat feta cheese
- 3 skinless, boneless chicken breasts (8 to 10 ounces each), trimmed
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 cup low-sodium chicken broth
- 2 tablespoons white wine vinegar
- 2 tablespoons finely chopped sun-dried tomatoes
- 8 ounces ditalini (about 1 3/4 cups)
- 1 tablespoon chopped fresh mint
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