Chicken And Spinach Pasta Bake
By Shireen Hassim Shaik - MASTER CHEF
INGREDIENTS
8 oz uncooked rigatoni (or any low carb varieties)
1 tablespoon 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, un-drained
1 (8 oz) container Philadelphia chive & onion cream cheese
½ teaspoon salt, ½ teaspoon pepper
1½ c shredded mozzarella cheese
METHOD
Prepare rigatoni according to package directions.
Spread oil on bottom of 11×7 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.
