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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Spinach and Chicken Pasta Casserole Recipe

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This recipe for Spinach and Chicken Pasta Casserole is from Mom's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 oz uncooked mostaccioli (tubular pasta)
1 (10 oz) package frozen chopped spinach, thawed
Vegetable cooking spray
2 tsp. canola oil
⅔ cup chopped onion
2 large cloves of garlic, minced
1 lb. skinless, boneless chicken breast, cut into 1" pieces
2 (14½ oz) cans no-salt added whole tomatoes, undrained and coarsely chopped
3 Tbsp no-salt added tomato paste
1¼ tsp dried whole basil
¾ tsp. dried whole oregano
¼ tsp. salt
¼ tsp. crushed red pepper
½ cup grated Parmesan cheese, divided
Directions:
Directions:
Cook mostaccioli according to package directions, omitting salt and fat.Drain.
Place spinach on paper towels; squeeze until barely moist.
Coat a large non-stick skillet with cooking spray; add oil, and place over medium high heat until hot. Add onion and garlic; saute until tender. Add chicken; cook until chicken loses its pink color, stirring constantly. Stir in tomatoes and the next five ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes, stirring occasionally.
Combine pasta, spinach and chicken mixture, and ¼ cup cheese in a bowl; stir well. Spoon into a 13x9x2 inch baking dish coated with cooking spray. Sprinkle with remaining ¼ cup cheese. Bake at 350ºF for 20 minutes.
266 calories serving.
Number Of Servings:
Number Of Servings:
8 (1½ cup)
Personal Notes:
Personal Notes:
This was a recipe Mom found or received after Dad had heart surgery, they said it was heart healthy.

 

 

 

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