Thursday, April 7, 2016

Cream Cheese Chicken and Spinach Pasta Bake

I first made this recipe last spring when I had a sick kiddo at home and had some extra time to experiment with some of the regular staples that I have on hand in the house. You really can't go wrong with a hearty cheesy pasta that's not only healthy, but packed with flavor. It's a popular favorite in my house!

Cream Cheese Chicken and Spinach Pasta Bake
Serves 6
Cal 300, Carbs 41.5, Fat 9.1, Fiber 8.1, Protein 24

2 cups cooked and shredded chicken
12 oz. penne pasta cooked to al dente (I used Creamette 150)
1 tsp. dry Italian seasoning
1 tsp. garlic powder
4 oz. reduced fat cream cheese, softened
1 pkg creamed spinach, thawed
1 can petitie diced tomatoes
1/3 cup shredded parmesan cheese
1/2 cup reduced fat shredded cheddar

Pre-Heat Oven to 375 degrees

Season chicken with garlic powder and Italian Seasoning.

Transfer hot cooked pasta to a casserole dish. Immediately stir in cream cheese. Once melted add the parmesan cheese, spinach, tomatoes, and chicken. Top with shredded cheddar.

Bake for 20 minutes or until heated through and cheese is melted. Enjoy!

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