Tuesday, May 29, 2012

Chicken Penne Bake

2 chicken breasts, cooked & cubed
1 1/2 cup penne pasta
1 pkg fresh baby spinach (9 oz)
1 tsp dried basil
2 cups spaghetti sauce
1 can diced tomatoes (14.5 oz)
2 oz cream cheese
1 cup shredded mozzarella cheese
2 Tablespoons Parmesan cheese

Defrost chicken in fridge overnight.

Cook pasta according to package, adding spinach to boiling water for the last minute. Drain and set aside.

Heat chicken, basil, sauce and tomatoes in a large skillet. Bring to a boil. Decrease heat and simmer for three minutes. Stir in cream cheese.

Add pasta to chicken mixture and 1/2 cup mozzarella. Pour into 2 quart baking dish.

Bake uncovered at 375 degrees for 20 minutes. Sprinkle with remaining cheese and bake additional 3 minutes or until melted.

Servings: 4

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