Chicken & Spinach Pasta Bake

8 oz uncooked rigatoni
1 T olive oil
1 c chopped onion
1 (10 oz) pack frozen spinach, thawed
3 c cubed, cooked chicken breasts
1 (14 oz) can Italian-style diced tomatoes, undrained
1 (8 oz) container Philadelphia chive & onion light cream cheese (or 1 container Philadelphia 1/3 less fat cooking Creme, Italian Cheese & Herb)
½ t salt, ½ t pepper
3 garlic cloves, minced
8 oz shredded part-skim low fat mozzarella cheese

Recommend using chicken cooked in italian spices and herbs. Cook in stainless steel skillet with a small amount of olive oil over medium high heat. Cook 8 minutes per side covered, not moving until nicely browned. Continue cooking, flipping occasionally to keep from burning, until center is no longer pink and juices run clear (165 degrees on instant read thermometer).

Prepare penne according to pkg directions. Pour oil into non-stick skillet and cook onion over medium-high heat until softened, about 5 minutes. Transfer onion to large bowl, set aside.

Drain chopped spinach well, pressing between paper towels. Stir in penne, spinach, chicken, & creme cheese/cooking creme, tomatoes, salt, pepper, garlic, and 1/2 mozzarella cheese 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.

http://www.savingmoneylivinglife.com/2010/06/chicken-spinach-pasta-bake.html

Serving Size: Makes 8-10 servings