Chicken And Spinach Rigatoni Casserole

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 10 ounces rigatoni pasta (uncooked)
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2 teaspoons vegetable oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 lb boneless skinless chicken breast, chopped
• 1 (20 ounce) can whole tomatoes, undrained, coarsely chopped
• 3 tablespoons tomato paste
• 1 1/4 teaspoons dried basil
• 3/4 teaspoon oregano
• 1/4 teaspoon hot red pepper flakes, crushed
• 1/2 cup parmesan cheese, grated

Recipe

• 1 cook pasta according to pkg directions and drain.
• 2 place spinach on paper towel and squeeze until barely moist.
• 3 add oil to a large non stick skillet and place over medium heat until hot.
• 4 add onion and garlic and sauté until tender.
• 5 add chicken and cook until it loses its pink colour, stirring constantly.
• 6 stir in tomatoes, tomato paste, basil, oregano and crushed red pepper flakes.
• 7 bring to a boil and then reduce heat.
• 8 simmer 5 minutes, uncovered stirring occasionally.
• 9 combine pasta, spinach, chicken mixture and 1/4 cup cheese in a bowl; stir well.
• 10 spoon into 13 x 9 baking dish coated with cooking spray.
• 11 sprinkle with remaining 1/4 cup parmesan cheese over the top.
• 12 bake at 350° for 20 minutes.
• 13 makes 8 servings.