Spinach and Chicken Mostaccioli Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 10 oz. uncooked mostaccioli (tubular pasta) or, if you prefer, manicotti
1 (10 oz) pkg. frozen chopped spinach, thawed
vegetable cooking spray
2 tsp. vegetable oil
2/3 c. chopped onion
2 large cloves garlic, minced
lb. boned, skinned chicken breast, cut into 1-in. pieces
2-15 oz. cans whole Roma tomatoes, undrained and coarsely chopped
1 can artichoke hearts - drained and cut into 1/4" pieces; 2 tsp. capers - drained; 3 tbsp. tomato paste; 1-1/4 tsp. dried whole basil (I always add extra!); 3/4 tsp. dried whole oregano; 1/4 tsp. salt; 1/4 ts. crushed red pepper; 1/2 c. Parmesan cheese, grated and divided.
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Directions: |
Directions:Cook pasta until al dente. Drain. Place spinach on paper towels; squeeze until barely moist. Coat a large non-stick skillet with cooking spray; add oil, and place over medium-high heat until hot. Lower heat to medium. Add onion and seasonings; saute until onions are tender; add garlic, saute 30-45 seconds. Add chicken; cook just until chicken loses its pink color, stirring constantly. Stir in tomatoes, artichoke hearts, capers and tomato paste; bring to a boil; reduce heat and simmer, uncovered, 5 minutes, stirring occasionally. Combine pasta, spinach, chicken mixture, and 1/4 c. cheese in a bowl; stir well. Spoon into a 13x9x2 in. baking dish coated with cooking spray. Sprinkle with remaining 1/4 c cheese. Bake at 350º for 20 min. © Cooking Light |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:about 30-40 minutes |
Personal
Notes: |
Personal
Notes: Kudos to Daran Kiefer, one of the old law-clerk friends! He was so nice; wonder if he changed careers?
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