1 Servings 60 min Cook
2 Tbsp Olive Oil
2 Breast, bone and skin removed Chicken Breast
1 Medium (2-1/2" dia) Onions
1 Cup Pasta
1 Package (10 oz) Spinach
1 Can (15 oz) Tomatoes
1/2 Tsp Salt
1/2 Tsp Pepper
1 Cup Cream Cheese
1 Cup, diced Mozzarella Cheese
Preheat oven to 375 degrees F.
Prepare pasta as per package directions; set aside.
Heat 1 tbsp oil in a sauté pan over medium-high heat.
Cook for 7-12 minutes or until cooked through and no longer pink; set aside.
Heat remaining 1 tbsp of olive oil in a pan over medium heat.
Add in your chopped onion, spreading it around the pan so that it creates a single layer.
Bake for 15 minutes.
Meanwhile, add rigatoni pasta to a bowl, and then pour the diced chicken over it.
Next, add the spinach and diced tomatoes, and stir everything together.
Then, add in the salt and pepper, and stir again.
Add the cream cheese to the bowl, spreading it out over the other ingredients.
Then, pour the mozzarella cheese on top of everything.
Mix everything together well.
Take the baked onion out of the oven and pour the pasta topping over it.
Add extra cheese on top if you’d like.
Bake for 30 minutes
When you remove your pasta bake from the oven, the top should be nice and golden brown.
Serve and enjoy!