1 pound of penne or other pasta
1 box frozen spinach, drained
1 cup crumbled feta
15 oz ricotta cheese
1/4 cup chopped dill
1/2 cup of milk and more to spare if consistency is too thick
salt + pepper
mozzarella to top dish with
2 chicken breast
1 cup of flour
1 tbsp butter
1 clove of garlic
Cook the penne for about 6-7 minutes. Don't cook it for the full amount of time as it will continue to cook in the sauce
Melt butter and garlic in saucepan, add spinach
Add milk, ricotta, feta, salt and pepper to taste. Let simmer
Meanwhile, prepare the chicken. Mix salt and pepper with the flour in one bowl. Whisk egg in another bowl. Place about two cups of phyllo dough crumbs in the last bowl. Dredge the chicken in flour, egg and then the bread crumbs and set aside.
Turn broiler on. Melt coconut oil a frying pan. Place both breast in pan and fry on both sides until golden brown and internal temperature reaches between 160 and 165 F.
Combine pasta and sauce.
Put shredded mozzarella on both breast and place under broiler until bubbling.