Spinach Chicken Pasta Bake
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 386.3
- Total Fat: 14.5 g
- Cholesterol: 104.9 mg
- Sodium: 1,067.1 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 3.1 g
- Protein: 40.8 g
View full nutritional breakdown of Spinach Chicken Pasta Bake calories by ingredient
Introduction
Susan Runkle, Walton, Kentucky, Southern Living, FEBRUARY 2007 Susan Runkle, Walton, Kentucky, Southern Living, FEBRUARY 2007Number of Servings: 6
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
Preparation
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.
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.
Number of Servings: 6
Recipe submitted by SparkPeople user RUNNERMOMJAX.