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Chicken 'n' Spinach Pasta Bake SL 4-6 29 Make Ahead
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Italian-inspired Chicken 'n' Spinach Pasta Bake is perfect for company. But it's also speedy enough for weeknight meals. | |
8-16 ounces | uncooked penne |
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 |
2 (14.5-oz.) can | Italian-style diced tomatoes |
1 (8-oz.) container | LIGHT chive-and-onion cream cheese, softened |
1/2 teaspoon | salt |
1/2 teaspoon | pepper |
1 1/2 cups (6 oz.) | shredded mozzarella cheese |
Prepare penne according to package directions.
Meanwhile, spread oil on bottom of an 11x7 baking dish; add onion in a single layer.
Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside
Drain chopped spinach well, pressing between layers of paper towels.
Stir penne, spinach, chicken, & next 4 ingred into onion in bowl. Spoon mixture into 9x13 oiled baking dish, & sprinkle evenly with shredded mozzarella cheese.
Bake, covered, at 375° 30 min; uncover & bake 15 more min or until bubbly.
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.
*Saute chicken or sausage & onion in olive oil.
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