Monday, November 21, 2011

Chicken and Spinach Pasta Bake

I tried this dish out when I had company in town recently, and it was a hit!  Quick, easy, and scrumptious. 
And I think I only had to clean 2 bowls -- added bonus.  Great for a weeknight meal, and especially great for those hubbies who love leftovers, because this makes a lot!

Chicken and 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, drained
1 (8 oz) container Philadelphia chive & onion cream cheese
½ t salt, ½ t pepper
1½ c shredded mozzarella cheese

Prepare rigatoni according to pkg directions.  Spread oil on bottom of 11x17 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. 



Stephanie said...

I love this recipe! I cut it out of Southern Living about 4 1/2 years ago and it was the first dish I ever cooked for my now husband. I use cherry tomatoes instead of the canned ones though. It's so good!

linds.eliz said...

yum :)
looks fantastic!!

Hilliary@ Happily Ever Healthy said...

Sounds delicious!

Abigail's Place said...

Looks lovely an love spinach!

Abigail x

Lindsay said...

i have made this before and love it! such a great, simple dish.

Liesl said...

YUM, YUM, YUM! Thank you for posting this!

Liesl :)

Fashion Meets Food said...

Oh my word this looks beyond amazing! xo