Chicken and Spinach Rigatoni Casserole |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Quick, easy and delicious. The recipe calls for 4 garlic cloves, but I only added 2 and should have added 3-4 cloves. I also added more parmesan because of preference. This is a hit with the kids. My friend Kathy sent me this recipe and now I am indebted to her forever. Ingredients:
10 ounces rigatoni pasta (uncooked) |
1 (10 ounce) package frozen chopped spinach, thawed and drained |
2 teaspoons vegetable oil |
1 large onion, chopped |
4 garlic cloves, minced |
1 lb boneless skinless chicken breast, chopped |
1 (20 ounce) can whole tomatoes, undrained, coarsely chopped |
3 tablespoons tomato paste |
1 1/4 teaspoons dried basil |
3/4 teaspoon oregano |
1/4 teaspoon hot red pepper flakes, crushed |
1/2 cup parmesan cheese, grated |
Directions:
1. Cook pasta according to pkg directions and drain.
2. Place spinach on paper towel and squeeze until barely moist.
3. Add oil to a large non stick skillet and place over medium heat until hot.
4. Add onion and garlic and sauté until tender.
5. Add chicken and cook until it loses its pink colour, stirring constantly.
6. Stir in tomatoes, tomato paste, basil, oregano and crushed red pepper flakes.
7. Bring to a boil and then reduce heat.
8. Simmer 5 minutes, uncovered stirring occasionally.
9. Combine pasta, spinach, chicken mixture and 1/4 cup cheese in a bowl; stir well.
10. Spoon into 13 X 9 baking dish coated with cooking spray.
11. Sprinkle with remaining 1/4 cup parmesan cheese over the top.
12. Bake at 350° for 20 minutes.
13. Makes 8 servings.
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