Wednesday, March 24, 2010

Spinach Chicken Pasta Bake

Here is the recipe for one of our favorite homemade pasta dishes. It's super yummy! Enjoy! :)

1. Chop up 1 cup of onion, put it in an 11x7 dish with olive oil, and back at 375 for 15 minutes.
2. Meanwhile, cook 8 ounces of rigatoni and drain.
3. Meanwhile again, cook 3 cups (about 1 pound) of chicken, cubed.
4. Mix onion, rigatoni noodles, chicken, 1 can of diced Italian style tomatoes, 1 container of chive&onion cream cheese, 10 oz. of drained, chopped spinach (I buy frozen and thaw it), and a little salt and pepper in a large bowl. Put into the same 11x7 dish you used for to cook the onion. Cover with as much mozzerella cheese as you want.
5. Back for 25 minutes at 375 with aluminum foil. Take off foil and cook for another 10-15 minutes.
6. Let it set up for awhile so it's not runny when you eat it.

1 comment:

  1. I didn't know you'd been taking pictures of our food...


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