Friday, June 11, 2010

Chicken & Spinach Pasta Bake

This is one of my new favorite recipes. My friend, Amber, brought it over for our Mother's Day potluck and we all loved it.

Chicken & Spinach Pasta Bake

8 oz uncooked Rigatoni
1 Tbsp olive oil
1 cup finely chopped onion
1 (10 oz) pkg frozen chopped spinach, thawed
3 cups cubed cooked chicken breast
1 (14.5 oz) can Italian style diced tomatoes
1 (8 oz) container chive & onion cream cheese (Use 2 if you want it really creamy!)
1 1/2 cups (6 oz) shredded mozzarella cheese

Prepare rigatoni according to package.
Cook onion in oil, transfer to a bowl & set aside.
Drain chopped spinach well, pressing between layers of paper towels.
Stir all ingredients into bowl with onions.
Salt & pepper to taste.
Sprinkle with mozzarella on top.
Bake at 375 for 30 minutes.
Uncover and bake 15 more minutes or until bubbly.

No comments: