Chicken & Spinach Pasta Bake
Fiber rich penne pasta tossed with chicken and pasta sauce, then baked to perfection with organic cheeses and spinach.
Servings: 8 -12
Calories: 151kcal
Ingredients
- 3 chicken breasts about 12 ounces
- 1/4 cup shallots chopped
- 2 Tablespoons olive oil
- 1/2 cup chicken broth
- 1 8 ounce jar of pasta sauce
- 1 10 oz box penne pasta (I used low calorie high fiber)
- 1 16 oz Horizon Organic Low Fat Cottage Cheese
- 2 6oz packages Horizon Organic Mozzarella Shreds, divided
- 1/3 cup fresh grated Parmesan cheese
- 1 10oz package frozen spinach, defrosted and liquid squeezed out
Instructions
- Preheat oven to 375 degrees and prepare a 9x13 baking dish with non-stick cooking spray.
- Prepare pasta according to package instructions for al dente. Drain.
- In a skillet over medium high heat, add olive oil. When it's hot add chicken breasts and shallots, saute for about 4 minutes on each side. Add chicken broth, cover and cook until chicken is easily shredded. It won't take long, just 10 minutes or so. Shred chicken, add pasta sauce to skillet. Stir to combine.
- Add pasta to sauce, Stir to combine, Spread into a 9x13 baking dish.
- In your food processor, pulse cottage cheese until it's smooth in texture. Add to it 1 bag of Mozzarella cheese and the Parmesan cheese. Remove half of the mixture and set aside.
- Add spinach to the food processor and whir with remaining cheese mixture.
- Spread spinach mixture over the top of the pasta. Then Spread remaining cheese mixture over the top of that. Top with remaining bag of Mozzarella cheese.
- Bake at 375 degrees for 30 minutes.
Notes
Use left over chicken to make this even simpler - or leave out completely for a meatless pasta bake.[br]Reduce cooking time by 5-8 minutes to get a lighter top -- we love ours browned! ;)
Nutrition
Serving: 1g | Calories: 151kcal | Carbohydrates: 7g | Protein: 16g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 37mg | Sodium: 276mg | Fiber: 1g | Sugar: 2g