Chicken Pasta Bake
Calories 580 cal
Author Tawnie Graham of Kroll’s Korner
Ingredients
20 oz. cherry tomatoes (2 pints)
1/4 cup sun-dried tomatoes
1/4 cup olive oil
3 cloves garlic, minced
1 tsp. Italian seasoning
salt and pepper, to taste
8 oz. Feta cheese
2 cups fresh spinach, gently torn
8 oz. GF pasta of choice, cooked
Added 6 skinless, boneless chicken breasts, diced.
Directions
Preheat the oven to 400°F.
Pour the cherry tomatoes, onions, sun-dried tomatoes, olive oil, garlic, Italian seasoning, salt, and pepper and chicken into an oven-safe casserole dish. Stir to combine.
Put the cheese in the center.
Bake, uncovered, for 35-40 minutes. (Until the cheese is golden and looks like it’s about to fall apart).
Meanwhile, cook the pasta of choice according to package directions. Drain.
Remove the casserole dish from the oven. Smash the tomatoes down using a spoon and stir the cheese until it creates a sauce.
Stir in the spinach until wilted, and then stir in cooked pasta. Taste and adjust, adding more salt or pepper as desired.
38 minutes was perfect in my gas oven.
Notes
Storage: Allow pasta dish to cool then transfer to an air tight container. Store in fridge for 3-4 days.
Add a protein of choice to make this a more satisfying meal! Chicken, bacon, grilled shrimp, salmon, steak.
Use any pasta shape you prefer.
Make sure the sun dried tomatoes are mixed in the dish to prevent them from burning.
Nutrition
Serving: 1serving | Calories: 580kcal | Carbohydrates: 57g| Protein: 14g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 62mg | Sodium: 231mg | Potassium: 870mg | Fiber: 5g | Sugar: 10g | Vitamin C: 41mg | Calcium: 131mg | Iron: 4mg