Monday 6 July, 2020

Loop Sunday Lunch: Chicken Penne Paste Bake

Looking for a delicious yet healthy recipe?

Look no further than this Chicken Penne Pasta Bake, courtesy the Girl Who Ate Everything:


 1-1/2 cups multi-grain penne pasta, uncooked

 1 pkg. (9 oz. fresh spinach leaves)

 1 lb boneless skinless chicken breasts, cut into bite-size pieces

 1 teaspoon dried basil leaves

 1 jar (14-1/2 oz. spaghetti sauce)

 1-2 cloves garlic minced

 1 can (14-1/2 oz. diced tomatoes, drained)

 2 oz cream cheese

 1 cup shredded mozzarella cheese/cheddar cheese , divided

 2 tablespoons grated Parmesan cheese



Heat oven to 375ºF.

Cook pasta as directed on package, omitting salt and adding spinach to the boiling water in the last minute.

Cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce, garlic, and tomatoes; bring to boil. Simmer on low heat for three minutes or until chicken is done. Stir in cream cheese.

Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup cheddar cheese. Spoon into 2-qt. casserole or 8-inch square baking dish.

Bake for 20 minutes, top with remaining cheeses. Bake for three minutes or until mozzarella is melted.


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