Chicken Pasta Bake
\nCalories 580 cal
\nAuthor Tawnie Graham of Kroll’s Korner<\/p>\n
Ingredients
\n20 oz. cherry tomatoes (2 pints)
\n1\/4 cup sun-dried tomatoes
\n1\/4 cup olive oil
\n3 cloves garlic, minced
\n1 tsp. Italian seasoning
\nsalt and pepper, to taste
\n8 oz. Feta cheese
\n2 cups fresh spinach, gently torn
\n8 oz. GF pasta of choice, cooked<\/p>\n
Added 6 skinless, boneless chicken breasts, diced.<\/p>\n
Directions
\nPreheat the oven to 400\u00b0F.
\nPour 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.
\nPut the cheese in the center.
\nBake, uncovered, for 35-40 minutes. (Until the cheese is golden and looks like it’s about to fall apart).
\nMeanwhile, cook the pasta of choice according to package directions. Drain.
\nRemove the casserole dish from the oven. Smash the tomatoes down using a spoon and stir the cheese until it creates a sauce.
\nStir in the spinach until wilted, and then stir in cooked pasta. Taste and adjust, adding more salt or pepper as desired.<\/p>\n
38 minutes was perfect in my gas oven.<\/p>\n
Notes
\nStorage: Allow pasta dish to cool then transfer to an air tight container. Store in fridge for 3-4 days.
\nAdd a protein of choice to make this a more satisfying meal! Chicken, bacon, grilled shrimp, salmon, steak.
\nUse any pasta shape you prefer.
\nMake sure the sun dried tomatoes are mixed in the dish to prevent them from burning.<\/p>\n
Nutrition
\nServing: 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<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … Continue reading “Pasta Bake”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[74],"tags":[],"class_list":["post-2008","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/southernsunnydays.com\/index.php\/wp-json\/wp\/v2\/posts\/2008","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/southernsunnydays.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/southernsunnydays.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/southernsunnydays.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/southernsunnydays.com\/index.php\/wp-json\/wp\/v2\/comments?post=2008"}],"version-history":[{"count":0,"href":"https:\/\/southernsunnydays.com\/index.php\/wp-json\/wp\/v2\/posts\/2008\/revisions"}],"wp:attachment":[{"href":"https:\/\/southernsunnydays.com\/index.php\/wp-json\/wp\/v2\/media?parent=2008"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/southernsunnydays.com\/index.php\/wp-json\/wp\/v2\/categories?post=2008"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/southernsunnydays.com\/index.php\/wp-json\/wp\/v2\/tags?post=2008"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}