Chicken n Spinach Pasta Bake Quick and easy - ring the changes with baby broccoli or mushrooms and baby tomatoes... Its a bake and eat dish with not fuss or bother! Ingredients: 8 ounces uncooked rigatoni pasta (or a pasta of your choice) 1 tablespoon olive oil 1 cup finely chopped onion (about 1 medium) 1 (10 ounce) package frozen chopped spinach, thawed (or use 10 oz. fresh baby spinach leaves, chopped) 3 cups cubed cooked chicken breasts (I used chopped rotisserie chicken from the grocers) 1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained 1 (8 ounce) container chive & onion cream cheese 1/2 teaspoon salt 1/2 teaspoon fresh ground black pepper 1/4 teaspoon dried chili flakes 1 1/2 cups shredded mozzarella cheese Directions: Prepare rigatoni according to package instructions. Fry onion and chili flakes in olive oil until just tender. Transfer onion to a large bowl and set aside. Drain thawed spinach well, pressing between layers of paper towels. Stir rigatoni, spinach, chicken and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarela cheese. Bake, covered, at 375 degrees (180C) for 30 minutes; uncover and bake 15 more minutes or until bubbly. Serve with lots of crisp green salad.
Posted on: Thu, 22 Jan 2015 09:32:07 +0000
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