Saturday, November 7, 2009

Chicken 'n Spinach Pasta Bake

Easy and delicious! Courtesy of Southern Living

The Old Post Road Test Kitchen has computed the statistics and determined that 99% of all Southern Living recipes turn out delicious. Here is one I just tried this week - and it is EASY and tasty!

Chicken 'n Spinach Pasta Bake
8 ounces uncooked rigatoni (I use 16 oz)
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 (I buy a ready-cooked rotisserie chicken in the deli and use the whole thing)
1 (14.5-oz.) can Italian-style diced tomatoes (do not drain)
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

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 spinach, chicken, and next 4 ingredients into onion in bowl. Stir in rigatoni. 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.

Susan Runkle, Walton, Kentucky, Southern Living, FEBRUARY 2007

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