Spinach Chicken Pasta Bake

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 full breast (both fillets) or 236g

• Onions

  Raw

  1 medium or 110g

• Pasta

  Corn, dry

  1 cup or 105g

• Spinach

  Raw

  1 package (10 oz) or 284g

• Tomatoes

  Crushed, canned

  1 can (15 oz) or 425g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Cream cheese

  Low fat

  1 cup or 240g

• Mozzarella cheese

  Part skim milk

  1 cup, diced or 132g

Directions

1. Preheat oven to 375 degrees F.
2. Prepare pasta as per package directions; set aside.
3. Heat 1 tbsp oil in a sauté pan over medium-high heat. Cook for 7-12 minutes or until cooked through and no longer pink; set aside.
4. Heat remaining 1 tbsp of olive oil in a pan over medium heat. Add in your chopped onion, spreading it around the pan so that it creates a single layer. Bake for 15 minutes.
5. Meanwhile, add rigatoni pasta to a bowl, and then pour the diced chicken over it. Next, add the spinach and diced tomatoes, and stir everything together. Then, add in the salt and pepper, and stir again.
6. Add the cream cheese to the bowl, spreading it out over the other ingredients. Then, pour the mozzarella cheese on top of everything. Mix everything together well.
7. Take the baked onion out of the oven and pour the pasta topping over it. Add extra cheese on top if you’d like. Bake for 30 minutes
8. When you remove your pasta bake from the oven, the top should be nice and golden brown. Serve and enjoy!