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Spinach and Chicken Pasta Casserole Recipe

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This recipe for Spinach and Chicken Pasta Casserole, by , 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!

Contributor:  
Contributor:  

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 (14 oz) cans no-salt added whole tomatoes, undrained and coarsely chopped
3 Tbsp no-salt added tomato paste
1 tsp dried whole basil
tsp. dried whole oregano
tsp. salt
tsp. crushed red pepper
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 cup cheese in a bowl; stir well. Spoon into a 13x9x2 inch baking dish coated with cooking spray. Sprinkle with remaining cup cheese. Bake at 350F for 20 minutes.
266 calories serving.

Number Of Servings:
Number Of Servings:
8 (1 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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