This recipe usually makes two casseroles so you can save one for later. Made with chicken, spinach, cream cheese and penne pasta, this is a cream and delicious family entree.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- 1 box penne rigate pasta
- 1 can clear chicken broth
- boneless chicken breasts (3 or 4) cut into 1 inch pieces
- 1 package frozen spinach
- about 15 cherry or grape tomatoes
- 1 8 or 9 ounce package cream cheese
- 1 garlic clove minced
Preparation:
Boil 1 box of penne rigate pasta until al dente. Drain.
Pour half the can of chicken broth into a large skillet. Put chicken pieces in and cook until no longer pink on inside. Add garlic. Add cream cheese cut into pieces. When cream cheese melts, add the rest of the chicken broth, the spinach and tomatoes. Stir as cooking. When the sauce thickens slightly and the tomatoes are slightly tender, it is done. (I like the sauce slightly thicker. So I don't always add the full can of chicken broth.)
Add creamy tomato spinach sauce to pasta. Mix well. It usually takes me 2 casserole dishes to hold it and we can eat off of it for 2 days. I really like it served with garlic bread and stuffed mushrooms.
The whole thing usually takes about 20 minutes.