• Heat oven to 375°F.

  • In large nonstick sauté pan, heat oil over medium-high heat. Add garlic, spinach and Italian seasoning and cook, stirring constantly, until spinach wilts, about 3 minutes. Drain off excess liquid. Stir in half of the chopped pepper. Remove from heat.

  • Place chicken in small baking dish. Place spinach mixture on top of chicken breasts, dividing evenly. Cover with foil and bake at 375°F for 20 minutes. Remove foil; top each with sliced cheese. Bake, uncovered, 5 more minutes.

  • Meanwhile, bring chicken broth to a boil. Remove from heat; stir in couscous. Cover and let stand 5 minutes. Stir in remaining chopped red pepper. Serve chicken with couscous on the side.

Nutrition Facts

666 calories; 21 g total fat; 139 mg cholesterol; 1164 mg sodium. 59 g carbohydrates; 60 g protein;