Chicken Florentine

6 boneless, skinless chicken breasts
1 jar Classico Traditional Sweet Basil spaghetti sauce
2 cups cream
1/2 pkg frozen chopped spinach, thawed and drained
grated Parmesan cheese
1 box/pkg of your favorite noodle

Preheat oven to 375*. Place chicken breasts in Ziploc bag and bang the heck out of them with a rolling pin to flatten them ... unless you have a cool meat tenderizer, in which case, I recommend one of those too. Place flattened chicken breasts in a greased 9x13 baking dish. Sprinkle chicken liberally (fancy word for a lot) with garlic salt and pepper.

In a separate dish, combine sauce, cream, and spinach. If you can't find the Classico sauce, just use your favorite spaghetti sauce. No sweat. Pour entire mixture over the chicken, which will be crammed into the 9x13 baking dish. Don't stress because the chicken is squished. It's okay. Once you've poured the sauce over the chicken and finished stressing about how the chicken is squished in the pan, bake it uncovered at 375* for about 35 minutes. When it comes out of the oven, stir the sauce around as best as you can to incorporate everything again, and then dump your grated cheese all over the top and allow the cheese to melt before serving. Serve over your favorite noodle. It's stupid easy, but is tastes like it is way more difficult to make. Bonus.

**I made this dish for dinner on Friday and then invited our guinea pig friends over to eat it. I've taken the liberty of revising my made up recipe to maximize the flavors for the next time around. You're welcome. Oh, and this tastes 100x better than the picture looks too.