Chicken & Spinach Pasta Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
- 8 oz uncooked rigatoni- 1 T olive oil- 1 c chopped onion- 1 c chopped green pepper- 5 oz. of fresh spinach- 3 c cubed, cooked chicken breasts- 1 (14 oz) can Italian-style (or Rotel) diced tomatoes, undrained- 1 (8 oz) container Philadelphia chive & onion cream cheese (or plain)- ˝ t salt, ˝ t pepper- .5 tsp. of cayenne pepper- .5 tsp. garlic powder- 1 c shredded mozzarella cheese- 1 oz of goat cheese- .5 cup of parmesan cheese (for topping)
Preheat oven at 375 degrees. Prepare rigatoni according to pkg directions. Add olive oil to skillet; saute green peppers and onions. Season veggies to your liking. Add chopped chicken. Season with salt, pepper, cayenne pepper, oregano and garlic powder.
Stir in rigatoni, spinach, tomatoes, goat cheese and cream cheese into large bowl. You'll need a large bowl in order to effectively coat everything in the cream cheese! Spoon mixture into 11x7 dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly. Add parmesan or goat cheese as topping.
Serving Size: makes 8 1-cup servings
Stir in rigatoni, spinach, tomatoes, goat cheese and cream cheese into large bowl. You'll need a large bowl in order to effectively coat everything in the cream cheese! Spoon mixture into 11x7 dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly. Add parmesan or goat cheese as topping.
Serving Size: makes 8 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 416.1
- Total Fat: 18.6 g
- Cholesterol: 102.9 mg
- Sodium: 874.9 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 2.3 g
- Protein: 33.2 g
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