This recipe was definitely a good one. I used no salt added regular diced tomatoes and added Italian seasoning to them because Italian diced tomatoes have too much sodium in them for my husband. If you are not as concerned with the amount of sodium feel free to use the Italian diced tomatoes.
Chicken and Spinach Pasta Bake
Ingredients:
- 8 ounces rigatoni
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 10 ounce pack frozen spinach, thawed and well drained
- 3 cups cooked chicken breasts, cubed
- 14.5 ounce can no salt added diced tomatoes, undrained
- 1 tablespoon Italian seasoning
- 8 ounce container chive and onion cream cheese
- 1/2 teaspoon black pepper
- 1 1/2 cups mozzarella cheese, shredded
- Preheat oven to 375 degrees.
- Cook pasta according to directions and drain well.
- Spread the olive oil on the bottom of 9x13 baking dish and spread onions out
- into the baking dish.
- Bake for 15 minutes or until just tender. Transfer the onions to a large bowl and set aside.
- Stir the pasta, spinach, chicken, tomatoes, Italian seasoning, cream cheese, and pepper into the same bowl as the onion.
- Spoon the mixture into same pan that the onion was cooked in and sprinkle evenly with the mozzarella cheese.
- Baked covered for 30 minutes, then uncover and bake for additional 15 more minutes or until bubbly and cheese is melted.
Serves: 6
Calories: 466.3
Total Fat: 14.2g
Saturated: 7.1g
Polyunsaturated: 0.3g
Monounsaturated: 1.7g
Trans: 0g
Cholesterol: 93.3mg
Sodium: 438.1mg
Potassium: 194.7mg
Total Carbs: 38.1g
Dietary Fiber: 4.2g
Sugars: 7.0g
Protein: 42.6g
Vitamin A: 130.2%
Vitamin C: 31.7%
Calcium: 40.6%
Iron: 17.6%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Saving Money Living Life.
Enjoy!!!
