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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I've brought this hot dish to potlucks and it received rave reviews. There's never a crumb left. Best of all, it's a simple, healthy and hearty supper made with easy to find ingredients. âAnne Taglienti of Kennett Square, Pennsylvania Ingredients:
1 package (13-1/4 ounces) whole wheat penne pasta |
4 cups cubed cooked chicken breast |
1 can (29 ounces) tomato sauce |
1 can (14-1/2 ounces) diced tomatoes, drained |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
2 cans (2-1/4 ounces each) sliced ripe olives, drained |
1/4 cup chopped red onion |
2 tablespoons chopped green pepper |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/2 cup shredded part-skim mozzarella cheese |
1/2 cup crumbled feta cheese |
Directions:
1. Cook pasta according to package directions; drain. In a large bowl, combine the pasta, chicken, tomato sauce, tomatoes, spinach, olives, onion, green pepper, basil and oregano.
2. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, at 400° for 25-30 minutes or until heated through and cheese is melted. Yield: 8 servings.
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