Chicken & Spinach Pasta Bake


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This is like Hamburger Helper from many years ago – but so much healthier! Mixing everything together and creating “crunchy pasta”, as my kids always called it, is one of my favorite ways to eat pasta.


1 1/2 cups cooked pasta (I use TruRoots Organic Ancient Grains Penne from Costco)

2 large boneless chicken breasts, cut into bite size pieces

2 oz. lowfat cream cheese

9 oz bag of baby spinach, chopped

14 oz can diced tomatoes

2 cups marinara sauce (I make my own!)

2 cloves of minced garlic

Shredded mozzarella cheese

Freshly grated parmesan cheese


Preheat the oven to 375.

In a pan, brown the chicken breasts in some olive oil with the minced garlic. Remove from pan and set aside.

Add the tomatoes and the marinara sauce and bring to a slow boil. Add the cream cheese and mix until melted.

Add the spinach and cook until the spinach has wilted into the sauce.

Return the chicken to the sauce. Add the cooked pasta and mix well.

Place everything into a large casserole dish. Sprinkle the top with mozzarella cheese and top with parmesan cheese.

Bake for about 20 minutes.

Turn on the broiler and broil until the top becomes brown and crunchy.

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