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Chicken and Spinach Pasta Bake
Chicken and Spinach Pasta Bake

Chicken and Spinach Pasta Bake

1 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
8 ounces uncooked rigatoni
1 tablespoon olive oil
1 cup finely chopped onion (about 1 medium)
1 package (10 oz.) frozen chopped spinach, thawed
3 cups cubed cooked chicken breasts
1 can (14.5 oz.) Italian-style diced tomatoes
1 container (8 oz.) chive-and-onion cream cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups (6 oz.) shredded mozzarella cheese
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Let's Make It
1
1. Prepare rigatoni according to package directions.
2
2. Meanwhile, spread oil on bottom of an 11 x 7 inch baking dish; add onion in a single layer.
3
3. Bake at 375°F for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.
4
4. Drain chopped spinach well, pressing between layers of paper towels.
5
5. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
6
6. Bake, covered, at 375°F for 30 minutes; uncover and bake 15 more minutes or until bubbly.
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