Chicken N Spinach Pasta Bake Food

CHICKEN, SPINACH, AND CHEESE PASTA BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until tender, 5 to 7 minutes.
• Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.

CHICKEN 'N' SPINACH PASTA BAKE

Steps:

• Preheat oven to 375ºF.
• Prepare rigatoni according to package directions, when ready drain and save about 1/4 cup of cooking water (in case you need it to thin out the sauce).
• Meanwhile, spread oil on bottom of an 11"x7" baking dish; add onion & mushrooms, if using, in a single layer.
• Bake for 15 minutes or just until tender.
• Transfer onion & mushrooms to a large bowl, and set aside.
• Drain chopped spinach well, pressing between layers of paper towels.
• Stir rigatoni or other pasta, spinach, chicken, and next 5 ingredients(starting with tomatoes through the peppers - if using the red pepper flakes) into onion & mushrooms in bowl.
• Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
• Bake, covered, for 30 minutes; uncover and bake 15 more minutes or until bubbly.
• Serve with a nice salad and warm bread or bread sticks!
• Enjoy!

SPINACH ALFREDO PASTA BAKE

Steps:

• Bring a large pot of water to a boil. Cook the pasta in the boiling water, draining it about 2 minutes before the time on the package. It should still be a bit firm. Rinse it in cold water to stop the cooking process and set aside.
• Mix the ricotta with the parsley and lemon zest in a small bowl and set aside.
• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
• In a large deep skillet over medium-high heat, melt 2 tablespoons of butter. Add the mushrooms and season with salt and pepper. Cook until the mushrooms have given up their liquid, 5 to 6 minutes. Add the spinach and garlic and cook, stirring frequently, until the spinach has wilted. Remove the vegetables and set aside, leaving any liquid in the skillet.
• Add 2 tablespoons of butter to the skillet. Pour in the wine and let it bubble up and reduce for 1 1/2 to 2 minutes. Add the half-and-half and cream, season with salt and pepper and cook, whisking, until it's all combined. If it gets too thick as it cooks, you can thin it with a little vegetable broth. When the sauce looks good, remove it from the heat and stir in 3/4 cup of the Parmesan.
• Melt the remaining 2 tablespoons butter in a small pan. Remove from the heat and stir in the breadcrumbs and remaining 1/4 cup Parmesan.
• In the buttered baking dish, stir together the pasta, vegetables and sauce. (Add a splash of broth if needed). Add spoonfuls of the ricotta mixture, pushing them a bit into the pasta. Sprinkle the breadcrumb mixture over the top of the pasta. Cover and bake for 20 minutes. Uncover and cook until the top is brown and the mixture is bubbling, about 20 minutes more.

CHICKEN 'N' SPINACH PASTA BAKE

Steps:

• Prepare rigatoni according to package directions.
• Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.
• Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.
• Drain chopped spinach well, pressing between layers of paper towels.
• Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
• Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.
• Sausage 'n' Spinach Pasta Bake: Substitute 3 cups cooked, crumbled hot Italian sausage for 3 cups cubed cooked chicken breasts. Reduce salt to 1/4 tsp., and omit 1/2 tsp. pepper. Proceed with recipe as directed.

HERBY CHICKEN AND SPINACH BAKED PASTA WITH FRESH MOZZARELLA

Steps:

• Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
• Cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl.
• Add the tomato sauce, spinach, chicken, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving. Garnish with more chopped basil if using.

SPINACH AND ARTICHOKE PASTA BAKE

Steps:

• Microwave the spinach according to the package instructions, then allow to cool slightly. Squeeze out the excess water with a kitchen towel and set aside.
• Bring a large pot of heavily salted water to a boil. Add the rigatoni and cook 2 minutes less than the package instructions. Reserve 1 1/2 cups of the pasta water before draining.
• In a large room-temperature saucepan, add the olive oil and garlic. Turn on the heat to medium and allow the garlic to cook until lightly browned, 1 to 2 minutes. Add the crushed red pepper flakes, then add the spinach and artichokes and saute 2 to 3 minutes. Add about 3/4 cup pasta water and the cream cheese and dried basil to the saucepan and allow the cream cheese to melt, 3 to 4 minutes. Add 1/4 to 1/2 cup more of the pasta water if necessary to thin out the sauce, and season with salt and pepper. Stir in the grated Parmesan.
• Add the rigatoni to the sauce and stir to coat. Transfer to a 9-by-13-inch baking dish (if your pan is oven-safe, you can skip this step). Top with the shredded mozzarella. Broil on high until the cheese is bubbly and golden brown, about 5 minutes. Serve immediately.

CHICKEN PASTA BAKE

Steps:

• Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
• Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
• Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.

TOMATO, SPINACH AND CHICKEN PASTA BAKE

Steps:

• Heat oven to 375ºF.
• Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for last minute.
• Meanwhile, heat oil in large skillet on medium-high heat. Add chicken and basil; cook and stir 3 to 4 min. or until chicken is evenly browned. Stir in tomatoes and pasta sauce; bring to boil. Simmer on medium heat 4 to 5 min. or until heated through, stirring occasionally.
• Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; spoon into 13x9-inch baking dish sprayed with cooking spray. Top with remaining mozzarella.
• Bake 20 min. or until heated through. Sprinkle with Parmesan.

CHICKEN AND SPINACH PASTA

Steps:

• Boil a pan of water and cooked spaghetti as per packet instructions.
• Tear up chicken and mozzarella into bite size pieces.
• Drain pasta, return to heat and add tomatoes, spinach and chicken.
• Heat gently until spinach has wilted and chicken is heated through. Add salt and pepper to taste.
• Add mozzarella, stir then serve immediately!

3 CHEESE CHICKEN SPINACH PASTA BAKE

Steps:

• Cook pasta according to package directions. Drain.
• Preheat oven to 425 degrees.
• Heat olive oil in large skillet over medium high heat.
• Cook mushrooms, onion and bell pepper until tender.
• Add spinach, oregano, and pepper.
• Mix well.
• Remove from heat.
• In a large bowl combine pasta, chicken, spinach mushroom mixture, soup, milk, 3/4 cup cheddar cheese, 1/4 cup parmesan cheese and mix well. Salt and pepper to taste.
• Coat a 9 x 13 inch baking dish with nonstick cooking spray.
• Pour chicken pasta mixture into baking dish. Sprinkle with remaining cheese.
• Bake in preheated oven for about 25 minutes or until bubbly and lightly browned.

CHICKEN AND SPINACH PASTA CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Spray 9x13-inch baking dish with nonstick cooking spray; set aside.
• Cook pasta according to package directions and drain.
• Place spinach on paper towel and squeeze until almost all moisture has been removed.
• Add oil to a large nonstick skillet and place over medium heat. Add onion and garlic and sauté until tender.
• Add chicken and cook until no longer pink, stirring occasionally.
• Stir in tomatoes, marinara sauce, tomato paste, basil, oregano and crushed red pepper flakes. Bring to a boil and then reduce heat.
• Simmer 5 minutes, uncovered stirring occasionally.
• Combine pasta, spinach, chicken mixture and 1/4 cup cheese in a large mixing bowl.
• Spoon into prepared baking dish and sprinkle with remaining 1/4 cup Parmesan cheese over the top.
• Bake for 20 minutes and serve.

CHICKEN-PENNE PASTA BAKE

Steps:

• Heat oven to 400ºF.
• Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Add chicken; cook and stir 5 to 6 min. or until evenly browned. Stir in pasta sauce.
• Drain pasta, reserving 1/2 cup cooking water. Add pasta and reserved water to chicken mixture in skillet along with the spinach; mix lightly.
• Combine coating mix, Parmesan and seasonings in medium bowl; stir in shredded cheese. Sprinkle over pasta mixture.
• Bake 15 to 20 min. or until heated through.

CHICKEN AND SPINACH PASTA CASSEROLE

Steps:

• Preheat oven to 375°F.
• Cook pasta and drain.
• Cook bacon on stove or in microwave.
• Cook chicken and drain.
• Return above into saucepan with 2/3 cup French Fried Onions.
• In separate bowl, combine soup, sour cream, spinach, garlic powder and 1 cup Cheddar cheese.
• (It will form into a consistency somewhat of a dip).
• Spoon half of the macaroni mixture into a greased 12x8-inch baking dish and cover with half of the "dip" mix.
• Repeat layers.
• Bake uncovered at 375°F for 30 minutes or until heat through.
• Then top with remaining cheese and 2/3 cup onions and bake at same temp, uncovered for about 3 to 5 minutes until golden brown.

LEMON CHICKEN AND PASTA BAKE - OAMC

Steps:

• Cook spaghetti according to package directions. Set aside.
• Combine all ingredients in a large bowl. Toss and stir to combine.
• To serve immediately:.
• Spray a 9x13-inch dish with cooking spray. Pour chicken/pasta mixture into dish. Cover with foil and bake at 350°F for 45 minutes or until heated through.
• To freeze:.
• Place mixture in a large zipper freezer bag. Seal and freeze.
• To serve:.
• Thaw in fridge. Proceed with cooking directions as above.

CHICKEN & SPINACH PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the onion, mushroom and garlic in oil until tender. Stir in flour until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the chicken, spinach, 3 tablespoons cheese, lemon juice, pepper and pepper flakes; heat through. , Drain pasta; toss with chicken mixture. Sprinkle with remaining cheese.