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Mediterranean Chicken and Pasta Bake Recipe

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This recipe for Mediterranean Chicken and Pasta Bake, by , is from Recipes To Remember...., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Roach (daughter of the late Thomas Roach)
Added: Tuesday, May 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 boneless, skinless chicken thighs,
trimmed and halved
1 T. olive oil
4 cups baby spinach leaves
1 pkg. Minestrone dry soup mix
1 28 oz. can diced tomatoes
cup chopped fresh basil or 1 Tbsp. dried
2 T. finely sliced, pitted black olives
1 cup shredded mozzarella cheese.

Directions:
Directions:
Preheat oven to 350.

In a large nonstick skillet set over medium- high heat, brown the chicken in olive oil. Remove the chicken from the skillet and arrange in a single layer in a well greased 8 inch baking dish. Place the spinach evenly over the chicken. Combine minestrone soup mix with tomatoes, basil, and black olives. Spread this mixture evenly over top of the spinach.

Cover with foil and bake for 55 minutes. Uncover and sprinkle cheese. Bake 5-10 minutes more or until cheese is bubbly.

Number Of Servings:
Number Of Servings:
8

 

 

 

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