Monday, July 18, 2011

Chicken Penne Pasta Bake

Chicken Penne Pasta Bake

16 oz penne pasta
2 chicken breasts
6 oz baby spinach leaves
24 oz tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 cup shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided

1. Preheat oven 375. Grease a small baking dish, and bake the chicken 25 minutes or until no longer pink in the center. Shred using a fork.
2. At the same time, cook pasta. When the pasta is done cooking, add the spinach leaves and stir until wilted. Strain the pasta and spinach.
3. Pour sauce and spices into pot and simmer over low-medium heat. Add the shredded chicken and stir to combine.
4. In a large bowl, combine the chicken and pasta mixtures with 1/2 cup mozzarella and 1/8 cup Parmesan.
5. Pour into a greased 9×13 baking dish and sprinkle with the remaining cheeses. Bake 20 minutes.

Source: Sugarcrafter

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