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Ingredients Jump to Instructions ↓

  1. 10 oz uncooked mostaccioli

  2. 10 oz frozen chopped spinach, thaw

  3. 2 t vegetable oil

  4. 2/3 c chopped onion

  5. 2 ea cloves garlic, minced

  6. 1 lb chicken breast

  7. 2 cn tomatoes, (14 1/2 oz) **

  8. 3 T tomato paste

  9. 1 1/4 t dried whole basil

  10. 3/4 t dried whole oregano

  11. 1/4 t salt

  12. 1/4 t crushed red pepper

  13. 1/2 c grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Boned, skinned chicken breast, cut into 1-inch pieces.

  2. ** Undrained and coarsely chopped.

  3. ** Divided.

  4. Cook pasta according to package directions, omitting salt and fat. Drain.

  5. Place spinach on paper towels; squeeze until barely moist.

  6. Coat a large nonstick skillet with cooking spray; add oil, and place over med high heat until hot. Add onion and garlic; saute until tender. Add chicken; cook just until chicken looses its pink color, stirring constantly.

  7. Stir in tomatoes and next 5 ingredients; bring to a boil. Reduce heat and simmer, uncovered, 5 minutes, stirring occasionally.

  8. Combine pasta, spinach, chicken mixture and 1/4 cup cheese in a bowl; stir well. Spoon into a 13×9x2 inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheese.

  9. Bake at 350 for 20 minutes.

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