Chicken, Spinach and Mushroom Pasta Bake

• Meat

  • 2 Chicken breasts, boneless skinless

• Produce

  • 1 tsp Garlic
  • 8 oz Portobello mushrooms
  • 10 oz Spinach, frozen cooked and drained
  • 1 can Tomatoes
  • 1 Yellow onion

• Pasta & Grains

  • 8 oz Rigatoni

• Baking & Spices

  • 1/4 tsp Italian seasoning
  • 1 Salt and pepper
  • 2 tsp Sugar

• Dairy

  • 1 tub Chive and onion cream cheese
  • 2 cups Mozzarella cheese

Found on thecookingjar.com

Description

Ingredients

• 8 oz. rigatoni
• 1 yellow onion, diced
• 1 teaspoon garlic, minced
• 10 oz. frozen spinach, cooked and drained
• 2 boneless, skinless chicken breasts, cubed
• 8 oz. portobello mushrooms, sliced
• 1 can (14 oz.) diced tomatoes
• 1 tub (8 oz.) chive and onion cream cheese
• 2 cups mozzarella cheese, shredded
• 2 teaspoons sugar
• ¼ teaspoon Italian seasoning
• Salt and pepper to taste

Directions

• Bring a pot of salted water to a boil and cook the rigatoni until just before al dente
• Saute the onions and garlic in olive oil over medium high heat until fragrant
• Add chicken cubes and cook until chicken is no longer pink
• Season with salt, pepper and Italian seasoning and toss to combine
• Add mushrooms and simmer until the mushrooms cook down and liquid evaporates, about 10 minutes
• Drain the pasta and rinse with cold water to stop the cooking process
• In a large mixing bowl, combine the pasta, chicken mixture, tomatoes with their liquid, spinach, cream cheese and sugar. Mix thoroughly
• Transfer to a 9x13 casserole dish and top with cheese
• Bake in 375 degrees F for 15 minutes uncovered until cheese melts and is bubbly
• Broil for 2-3 minutes to get a golden crust
• Dish and serve hot