Creamy Tuscan Chicken Pasta Bake
This nutrition packed pasta is delicious and great to prep ahead and freeze to eat later! A perfect family meal and great for new moms.
Cook pasta according to directions and drain. Meanwhile, in large deep skillet, heat 1 tbsp. reserved oil. Add chicken and onion and cook until chicken is cooked through (~5 minutes). Add garlic and cook until fragrant (~1 minute). Add tomatoes and spinach and cook until spinach wilts.
Add cream cheese, milk and parmesan. Stir to combine and cook until cheese melts.
Add cooked pasta and stir to coat.
Pour into 9x13 and top with mozzarella/provolone mixture.
To cook right away, bake in oven (covered) at 350 degrees for 45 minutes- 1 hour.
To freeze, cover tightly with plastic, then cover with foil and freeze. When ready to cook, remove the plastic, replace the foil and bake at 350 degrees (covered) for 45 minutes. Remove foil and continue cooking for 30 minutes.
Ingredients
Directions
Cook pasta according to directions and drain. Meanwhile, in large deep skillet, heat 1 tbsp. reserved oil. Add chicken and onion and cook until chicken is cooked through (~5 minutes). Add garlic and cook until fragrant (~1 minute). Add tomatoes and spinach and cook until spinach wilts.
Add cream cheese, milk and parmesan. Stir to combine and cook until cheese melts.
Add cooked pasta and stir to coat.
Pour into 9x13 and top with mozzarella/provolone mixture.
To cook right away, bake in oven (covered) at 350 degrees for 45 minutes- 1 hour.
To freeze, cover tightly with plastic, then cover with foil and freeze. When ready to cook, remove the plastic, replace the foil and bake at 350 degrees (covered) for 45 minutes. Remove foil and continue cooking for 30 minutes.
