Chicken and Spinach Pasta Bake

This wasn’t a simple or quick recipe, but it was SO tasty. Plus, it made a ton of food, so there was plenty of left overs (I’m still eating it a few weeks later).  I would consider the time put into making it well worth the effort! The original recipe can be found here.

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Ingredients:
8 oz uncooked rigatoni
1 T vegetable oil
8 oz of fresh spinach (Probably should have been sautéed, but it turned out fine)
2 Large chicken breasts, cubed and cooked
14 oz can diced tomatoes, undrained
8 oz container of cream cheese
1½ C shredded mozzarella cheese
Onion Powder (I used about 2 T, but this can be adjusted to fit your taste preference)

Direction:
1. Cook pasta
2. Preheat oven to 375°
3.Mix all of the ingredients together in a large mixing bowl
4. Spoon the mixture into a baking pan ( I used a 9X130
5. Bake covered for 35 minutes and then uncovered for 10 minutes

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