Wednesday, 28 March 2012

Chicken & Spinach Pasta Bake

I absolutely love this dish. At first I wasn't a huge fan, but now I can't wait to try it again!

-8 oz uncooked rigatoni
-1 T olive oil
-1 c chopped onion (I only used half and it was plenty.)
-1(10 oz) pack frozen spinach, thawed (This is what the original recipe calls for, but I hate the smell/taste of frozen spinach so next time I make it I'm going to try fresh spinach.)
-3 c cubed, cooked chicken breasts
-(8 oz) container Philadelphia chive & onion cream cheese (I couldn't find one, so I bought one container of chive, and another of onion and mixed them together.)
½ t salt, ½ t pepper
1½ c shredded mozzarella cheese

Prepare rigatoni according to pkg directions. Spread oil on bottom of 11×17 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside. Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & cream cheese mixture into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.

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