back in the kitchen

So between getting sick after the holidays and then going on vacation, my plan/resolution to cook every week sort of fell by the wayside...  But I'm proud to say I didn't give up, and yesterday I was back in the kitchen for another home cooked dinner.  This time I tried my friend Christa's "Chicken & Spinach Pasta Bake" and it was absolutely delicious!!  Definitely a recipe I will use again.  And even though I've only managed a meal a month so far, it's better than nothing!

Chicken & Spinach Pasta Bake

8 oz rigatoni

olive oil

1 cup finely chopped onion

10 oz frozen chopped spinach, thawed

3 cups cubed cooked chicken breasts

14.5 oz can Italian style diced tomatoes

8 oz chive & onion cream cheese

1/2 tsp salt

1/2 tsp pepper

1 1/2 cups shredded mozzarella

Prepare rigatoni according to package directions.  Meanwhile, coat bottom of 11x9 baking dish with olive oil and add onions in a single layer; bake at 375 for 15 minutes or until tender.  Transfer onion to large mixing bowl.  Drain chopped spinach.  Stir cooked rigatoni, spinach, chicken, tomatoes, cream cheese, salt, and pepper into bowl with onions.   Spoon mixture into baking dish and sprinkle evenly with mozzarella.  Bake at 375, covered, for 30 minutes; uncover and bake additional 15 minutes or until cheese is bubbly.

For you Bunco Girls, this recipe can be found in our fabulous Bunco Recipes scrapbook cookbook.