Chicken 'n' Spinach Pasta Bake |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 1 |
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Italian-inspired Chicken 'n' Spinach Pasta Bake is perfect for company. But it's also speedy enough for weeknight meals. Ingredients:
8 ounces uncooked rigatoni |
1 tablespoon olive oil |
1 cup finely chopped onion (about 1 medium) |
1 (10-oz.) package frozen chopped spinach, thawed |
3 cups cubed cooked chicken breasts |
1 (14.5-oz.) can italian-style diced tomatoes |
1 (8-oz.) container chive-and-onion cream cheese |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 1/2 cups (6 oz.) shredded mozzarella cheese |
Directions:
1. Prepare rigatoni according to package directions.
2. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.
3. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.
4. Drain chopped spinach well, pressing between layers of paper towels.
5. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
6. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.
7. Sausage 'n' Spinach Pasta Bake: Substitute 3 cups cooked, crumbled hot Italian sausage for 3 cups cubed cooked chicken breasts. Reduce salt to 1/4 tsp., and omit 1/2 tsp. pepper. Proceed with recipe as directed.
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