Chicken and Spinach Rigatoni Casserole

Italian servings8 addedJuly 2015

• 10 ounces rigatoni pasta (uncooked)
• 1 ⨯ 10-ounce package frozen chopped spinach, thawed and drained
• 2 teaspoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 pound boneless skinless chicken breast, chopped
• 1 ⨯ 20-ounce can whole tomatoes, undrained, coarsely chopped
• 3 tablespoons tomato paste
• 1¼ teaspoons dried basil
• ¾ teaspoons oregano
• ¼ teaspoon hot red pepper flakes, crushed
• ½ cup parmesan cheese, grated
• (optional) capers or olives

1. Cook pasta according to pkg directions and drain.
2. Place spinach on paper towel and squeeze until barely moist.
3. Add oil to a large non-stick skillet and place over medium heat until hot.
4. Add onion and garlic and sauté until tender.
5. Add chicken and cook until it loses its pink color, stirring constantly.
6. Stir in tomatoes, tomato paste, basil, oregano and crushed red pepper flakes.
7. Bring to a boil and then reduce heat.
8. Simmer 5 minutes, uncovered stirring occasionally.
9. Combine pasta, spinach, chicken mixture and ¼ cup cheese in a bowl; stir well.
10. Spoon into 13 X 9 baking dish coated with cooking spray.
11. Sprinkle with remaining ¼ cup parmesan cheese over the top.
12. Bake at 350°F for 20 minutes.