Chicken & Spinach Pasta Bake
2 TBSP Extra Virgin Olive Oil
1 cup finely chopped white onion
1 clove minced garlic
4 cups baby spinach leaves
2 cups cooked, shredded chicken breast
1/2 tsp. kosher salt
1/4 tsp freshly ground black pepper
2 cups Philadelphia Cooking Creme - Italian Cheese & Herb
1 lb. bowtie pasta
1 1/2 cups shredded mozzarella cheese
1. Preheat oven to 350. Spray a 9X13 baking dish with non stick cooking spray.
2. Place oil in a Dutch oven or large pot over medium heat. Add onion & cook, stirring until tender, about 5 minutes. Add garlic & cook, stirring for 1 minute. Stir in spinach leaves, cook, stirring until wilted about 2 minutes. Add chicken salt, pepper and cook until heated through, about three minutes. Add cooking creme, stirring to combine.
3, Cook pasta according to package directions, drain & run under cold water to stop cooking. Add pasta to chicken mixture stirring to combine. Transfer to prepared baking dish and top with cheese. Bake for 20 to 30 minutes, until cheese is melted. Makes 8 servings.