Does anyone have a good recipe for a chicken spinach pasta bake?!
Chicken 'n' Spinach Pasta Bake
Prep: 15 min., Bake: 1 hr.
Ingredients
8 ounces uncooked rigatoni
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
1 (14.5-oz.) can Italian-style diced tomatoes
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
Preparation
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 rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. 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.
Sausage 'n' Spinach Pasta Bake: Substitute 3 cups cooked, crumbled hot Italian sausage for 3 cups cubed cooked chicken breasts. Reduce salt to 1/4 tsp., and omit 1/2 tsp. pepper. Proceed with recipe as directed.
Yield
Makes 4 to 6 servings
Chicken and Spinach Pasta Bake
40 min 10 min prep
1/2 rotisserie-cooked chicken
425 g chopped tomatoes
250 g frozen chopped spinach
1 oxo chicken stock cube
1/2 teaspoon basil
1 teaspoon oregano
500 g penne, cooked
1 1/2 cups shredded sharp cheddar cheese
300 ml white sauce
Remove the skin from the chicken and shred the meat off the bone.
Put the canned tomatoes, stock cube, herbs and thawed spinach in a fry pan and cook on low 10 minutes.
Add the chicken.
Add the cooked pasta and mix.
Transfer into a baking dish.
Sprinkle the top with half the cheese.
Pour on the white sauce and then sprinkle he rest of the cheese on top of that.
Bake in a moderate oven for 15-20 minutes until brown and bubbly on top.
Answers: Here are a few that are easy, hope this helps.
Chicken 'n' Spinach Pasta Bake
Prep: 15 min., Bake: 1 hr.
Ingredients
8 ounces uncooked rigatoni
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
1 (14.5-oz.) can Italian-style diced tomatoes
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
Preparation
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 rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. 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.
Sausage 'n' Spinach Pasta Bake: Substitute 3 cups cooked, crumbled hot Italian sausage for 3 cups cubed cooked chicken breasts. Reduce salt to 1/4 tsp., and omit 1/2 tsp. pepper. Proceed with recipe as directed.
Yield
Makes 4 to 6 servings
Chicken and Spinach Pasta Bake
40 min 10 min prep
1/2 rotisserie-cooked chicken
425 g chopped tomatoes
250 g frozen chopped spinach
1 oxo chicken stock cube
1/2 teaspoon basil
1 teaspoon oregano
500 g penne, cooked
1 1/2 cups shredded sharp cheddar cheese
300 ml white sauce
Remove the skin from the chicken and shred the meat off the bone.
Put the canned tomatoes, stock cube, herbs and thawed spinach in a fry pan and cook on low 10 minutes.
Add the chicken.
Add the cooked pasta and mix.
Transfer into a baking dish.
Sprinkle the top with half the cheese.
Pour on the white sauce and then sprinkle he rest of the cheese on top of that.
Bake in a moderate oven for 15-20 minutes until brown and bubbly on top.
SPINACH CHICKEN PASTA (VERY EASY)
4 chicken breasts
16 oz. chopped frozen spinach
16 oz. Alfredo Sauce
4 cups of any pasta noodles
2 tablespoons olive oil
2 tablespoons parsley, for decoration
season as desired
Cut chicken into 2 inch pieces and sauté with olive oil in frying pan. Boil noodles according to package directions. Heat spinach.
Combine noodles, spinach and chicken in skillet and simmer over low heat.
Add Alfredo sauce, simmer for 15 minutes, stirring now and then. Garnish with parsley and serve.
Buy or make Alfredo sauce. Cook the chicken (in small slices) Saute' an onion chopped up and a couple sticks of celery cut up. Season to taste. Set aside.
Cook lasagna noodles for a few minutes.. very eldente. Drain and cool until you can handle them. put a little diluted sauce in bottom of baking dish. A layer of noodles. A layer of spinach add some sauce mixture on top. A layer of noodles, 1 Carton cottage cheese, sprinkle with parmeason cheese, another layer of noodles....the rest of the chicken mixture... top with cheese and bake at 350 degrees for about 20 minutes or until golden and bubbly...
Chicken Noodle casserole with spinach
1 lb bag wide egg noodles, cooked as directed on package
Drained and rinsed in cool water.
2 cups of cooked diced or shredded chicken meat
2 cans of cream of chicken soup
2 cans of milk (use soupcan from above)
1 12-16 oz. package of chopped frozen spinach, thawed and drained
1 cup of grated cheese( cheddar, mozzarella or mixture)
Pepper and salt to taste
Mix these ingredients together in a pot and pour into a greased 13 x 9 dish
Topping
4 tablespoons margarine or butter melted
2/3 cup of italian style breadcrumbs or crushed saltines
Mix the melted butter with the crumbs, tossing until all is moistened.
Sprinkle on top of casserole, bake at 350 for 40 minutes or until hot and bubbly
yummy.