Miss Finley and I made the go to welcome new baby dinner in preparation for Noah's arrival (either tonight or tomorrow!) We got this dish from Sarah when Finley was born and it has been a favorite around here ever since. The recipe makes enough for two 9x9 pans (one for now, one for the freezer). Tonight I also made a personal size for C to eat. I still do not believe it has cream cheese in it...it just tastes like an amazing cream sauce. I roast the chicken to cook it, so much more flavor that way.Chicken and Spinach Pasta Bake
16oz. of uncooked pasta (I used bowties)
1 10 oz package of frozen chopped spinach, thawed and drained
4 cups of cubed cooked chicken
1 14.5 oz. can of diced tomatoes
1 8 oz. container of onion and chive cream cheese
1 teaspoon basil
1 teaspoon Italian herbs
1 teaspoon crushed red pepper
salt/pepper
2 cups of shredded mozzarella cheese
1. Cook pasta and drain
2. Make sure spinach is well drained and pat dry.
3. Stir pasta, spinach, chicken, half of the mozzarella cheese, tomatoes, salt and pepper, and cream cheese in bowl.
4. Spoon into baking dish and sprinkle with remaining cheese.
5. Bake, covered at 375 for 30 minutes, uncover and bake for 15 more or until bubbly.
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3 comments:
Cream cheese? spinach? mozzarella? i'm sold! i will try this!
Hi
I'm trying to figure out how to freeze and reheat this dish. Is the dish baked first before you freeze it? Also, how do you reheat this dish after it is frozen. Also, did you use fresh or dried basil in this recipe. Thanks.
If you freeze it, do so before you bake it. I use dried basil.
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