To prepare the spinach chicken casserole: Add olive oil, vinegar, garlic, red pepper flakes, black pepper, Italian seasoning and Mrs. Dash into a large Tupperware container. Add chicken and mix so chicken breasts are completely covered in the marinade. Set aside for 20 minutes on the counter or overnight in the covered container.
Preheat the oven to 400°F and bring a large pasta pot of water to boil on stove top while you prep the remaining ingredients.
Wilt the spinach in the boiling water (about 2 Minutes), scoop out spinach with a skimmer spoon or small sieve and set aside. Using the same boiling water, cook pasta per box directions. Drain well.
Add drained pasta to the bottom of 9 x13 baking dish. Arrange chicken breasts in a single layer. Equally divide ricotta, spread lightly, and then spinach to top of chicken breasts. Add ½ slice Swiss cheese to the top of each breast.
Place dish in oven and bake the spinach chicken casserole for 20-30 minutes. Chicken is done when cooked to an internal temperature of 165˚F. Start to check after 20 minutes. Enjoy!
Notes
Be sure to use chicken that has not been "enhanced" with sodium water. Plain raw chicken should only have 45-50mg sodium in a 4oz. serving size.
For a creamy saucy pasta, toss cooked pasta with my Low Sodium Cream of Mushroomor you can use the new Campbell's Unsalted Cream of Mushroom (one 10.5oz. can). Either one would add about 16mg of sodium per serving. Mine has fresh mushrooms though LOL.