Tomato Spinach And Chicken Pasta Bake Recipes

CHICKEN, SPINACH, AND CHEESE PASTA BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until tender, 5 to 7 minutes.
• Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.

CHICKEN PASTA BAKE

Steps:

• Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
• Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
• Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.

TOMATO, SPINACH AND CHICKEN PASTA BAKE

Steps:

• Heat oven to 375ºF.
• Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for last minute.
• Meanwhile, heat oil in large skillet on medium-high heat. Add chicken and basil; cook and stir 3 to 4 min. or until chicken is evenly browned. Stir in tomatoes and pasta sauce; bring to boil. Simmer on medium heat 4 to 5 min. or until heated through, stirring occasionally.
• Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; spoon into 13x9-inch baking dish sprayed with cooking spray. Top with remaining mozzarella.
• Bake 20 min. or until heated through. Sprinkle with Parmesan.

TOMATO SPINACH CHICKEN SPAGHETTI

Steps:

• Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat.
• Add chopped chicken. I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well.
• Add red pepper flakes, and salt over all of the ingredients in the skillet.
• Cook on medium heat until the chicken is cooked through and no longer pink, about 5 minutes.
• Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken. Cook on medium heat for about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat.
• Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.
• Cook pasta according to package instructions, until al dente.
• Drain. Add cooked and drained pasta to the skillet with the chicken and vegetables.
• Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.
• At this point, when the pasta and vegetables are off heat, you can add more high-quality olive oil. It's optional but really tasty! Or you can add more olive oil from the jar from the sun-dried tomatoes.

TOMATO CHICKEN AND PASTA BAKE

Steps:

• Mix soup,water and pasta in shallow 2 qt (2L) baking dish. Stir in vegetables.
• Top with chicken. Sprinkle with cheese and pepper. Cover.
• Bake at 375°F (190°C) until chicken is cooked through and pasta is tender - about 45 minutes. Remove cover and broil until cheese is golden and bubbly - about 3 minutes.