Saturday, February 27, 2016

Creamy Chicken & Spinach Pasta Bake


The last time I featured a pasta recipe, I was contacted by a representative of Barilla pasta to see if I would be interested in receiving a few boxes of their pasta 'to help with my upcoming cooking endeavours'.   But of course!  Last week a pasta delivery arrived on my doorstep. So today I am sharing my first 'endeavour' with the Barilla pasta.  It's a quick and easy pasta dish using ready made soup from the grocery store deli.  It has many possibilities...but we rather liked this one!

  • 1 tablespoon olive oil
  • 2 boneless chicken breasts, cut into thin slices
  • salt and pepper
  • 1 lb. / 500 g pasta (rigatoni, bow-tie or penne), cooked according to package directions
  • 2 1/2 cups / 625 ml Tuscan Tomato Basil Soup*
  • 2 cups baby spinach 
  • 1 red pepper, seeded and sliced into thin strips
  • 1 cup grated mozzarella cheese
  1. Preheat oven to 350°F.
  2. Season  chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add the chicken; cook, stirring constantly, until opaque throughout, about 4 minutes. 
  3. In a large bowl, mix together chicken, pasta, soup, spinach and red pepper.
  4. Pour mixture into a 9 x 13 inch baking dish.
  5. Sprinkle with cheese.
  6. Bake about 25 minutes, or until bubbly and cheese begins to brown.
*Or use 2 1/2 cups of your favorite tomato soup

 Serves 6.

3 comments:

  1. In earlier years with the busy-ness of children in school and jobs to attend to, a dish similar to this but made with rice was often on the menu. I will be making your version soon! Thank you!

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  2. This is another great recipe that is going on my weekly list. I really shouldn't read blogs like yours when I am hungry :) Have a great weekend x

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