Ingredients:
1-1/2 cups penne pasta, uncooked (whole wheat works great), could use more pasta
1 package (9 oz) baby spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces, or hamburger or sausage
1 teaspoon dried basil leaves
1 (26 oz) jar spaghetti sauce
1 can (14 1/2 oz) diced tomatoes, drained
2 oz (1/4 of 8 oz package) cream cheese, cubed (low fat or fat free works great)
1 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese
Directions:
Heat oven to 375 degrees. Cook pasta as directed on package, add spinach to the boiling water the last minute. Cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat for 3 minutes or until chicken is done. Stir in cream cheese until melted. Drain pasta mixture and return to pan. Stir in chicken mixture and 1/2 c. mozzarella. Spoon into 9x13" casserole baking dish sprayed with non-stick cooking spray. Bake 20 minutes; top with remaining cheeses. Bake for three minutes more or until mozzarella is melted.
Heat oven to 375 degrees. Cook pasta as directed on package, add spinach to the boiling water the last minute. Cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat for 3 minutes or until chicken is done. Stir in cream cheese until melted. Drain pasta mixture and return to pan. Stir in chicken mixture and 1/2 c. mozzarella. Spoon into 9x13" casserole baking dish sprayed with non-stick cooking spray. Bake 20 minutes; top with remaining cheeses. Bake for three minutes more or until mozzarella is melted.
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