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Thursday, June 29, 2017



8 oz. rigatoni
1 yellow onion, diced
1 teaspoon garlic, minced
10 oz. frozen spinach, cooked and drained
2 boneless, skinless chicken breasts, cubed
8 oz. portobello mushrooms, sliced
1 can (14 oz.) diced tomatoes
1 tub (8 oz.) chive and onion cream cheese
2 cups mozzarella cheese, shredded
2 teaspoons sugar
¼ teaspoon Italian seasoning
Salt and pepper to taste


Bring a pot of salted water to a boil and cook the rigatoni until just before al dente
Saute the onions and garlic in olive oil over medium high heat until fragrant
Add chicken cubes and cook until chicken is no longer pink
Season with salt, pepper and Italian seasoning and toss to combine
Add mushrooms and simmer until the mushrooms cook down and liquid evaporates, about 10 minutes
Drain the pasta and rinse with cold water to stop the cooking process
In a large mixing bowl, combine the pasta, chicken mixture, tomatoes with their liquid, spinach, cream cheese and sugar. Mix thoroughly
Transfer to a 9x13 casserole dish and top with cheese
Bake in 375 degrees F for 15 minutes uncovered until cheese melts and is bubbly
Broil for 2-3 minutes to get a golden crust
Dish and serve hot

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