Skinny Greek Mac and Cheese with Crispy Pita Chip Topping from Well Plated
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Bring large pot of water on to boil. Place rack in center of oven and preheat oven to 400°F. Coat a 3 quart baking dish with cooking spray. (A deep 9x9-inch pan will work as well). Mix breadcrumbs, remaining 1 tablespoon olive oil and oregano in a small bowl. Place spinach in a fine-mesh strainer and press out excess moisture. Place sundried tomatoes in a small bowl and cover with boiling water (this will rehydrate the tomatoes.) Set aside.
In a large sauté pan, heat 1 tablespoon olive oil over medium. Add the onions and cook until beginning to turn translucent, 5-8 minutes. Add red bell pepper, green bell pepper, and garlic and cook until the peppers are tender, about 8 additional minutes. Add red wine vinegar and cook 2 additional minutes. Set aside.