One of the meals we received was this Chicken & Spinach Pasta Bake. Because we raise our own beef, I don't cook with a lot of chicken and appreciated the change of pace as did my husband. So much, in fact, that he was the one to want this recipe and so much that I've already made the dish and am adding the ingredients to my shopping list. Thank you, Kara, for the delicious meal and the recipe so we can enjoy this over and over again.
Chicken & Spinach Pasta Bake
Recipe Slightly Adapted from Kara
8 ounce medium sized pasta (prepared according to package directions)
1 tablespoon garlic infused olive oil
1 medium onion (chopped and caramelized with oil)
10-ounces fresh or frozen spinach (roughly chopped)
3 cups chicken breast (cooked & cubed)
1 14-ounce can of Italian style tomatoes
1 8-ounce container of chive & onion cream cheese
1 1/2 cups mozzarella cheese
Combine all ingredients (except mozzarella cheese) and mix well. Spread evenly in a 9x13 baking dish. Top with mozzarella cheese. Cover with foil and bake at 375 degrees for 45 minutes. Uncover and bake for an additional 15 minutes or until cheese is melted, bubbly, and slightly browned.
You can easily prepare as indicated and then split this in half - freezing one for a later date or sharing with a friend. Vegetarians in your home? Skip the chicken and serve on the side! This comes together quick, is easy, and is super tasty - perfect for any night of the week!
And sorry for the crummy picture. We were starving by the time I thought to take a picture!! :)