Boil potatoes until tender. Meanwhile, set oven to 375 degrees. Place carrots, onions, and thyme into heavy skillet and cook until slightly browned. Add chicken and cook until golden brown. Turn off heat and stir in spinach, ricotta and salt. Drain potatoes and mash with olive oil, milk and salt. Place chicken mixture in a 9 inch pan and top with mashed potatoes. Bake for 15 minutes. To brown the potatoes, broil 5 minutes longer.
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|Serving Size: 1 Serving (731g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 40 (12%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 20.1mg||6 %|
|Sodium 108.5mg||4 %|
|Potassium 1540.3mg||41 %|
|Total Carbohydrate 57.6g||17 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 49.2g|
|Protein 14.7g||21 %|
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Calories per serving: 321
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