Chicken & Spinach Pasta Bake

Chicken & Spinach Pasta Bake
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 393.2
  • Total Fat: 10.6 g
  • Cholesterol: 55.0 mg
  • Sodium: 584.0 mg
  • Total Carbs: 43.4 g
  • Dietary Fiber: 4.2 g
  • Protein: 31.9 g

View full nutritional breakdown of Chicken & Spinach Pasta Bake calories by ingredient



Number of Servings: 4

Ingredients

    6 oz uncooked rigatoni
    1 T olive oil
    1 c chopped onion
    1 (10 oz) pack frozen spinach, thawed
    2 c cubed, cooked chicken breasts
    1/2 (14 oz) can Italian-style diced tomatoes, undrained
    1/2 (8 oz) container Philadelphia chive & onion cream cheese
    t salt, t pepper
    1 c shredded mozzarella cheese

Directions

Prepare rigatoni according to pkg directions. Spread oil on bottom of 1117 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, & next 4 ingredients 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.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user CHRISTINE798.

TAGS:  Poultry |