Baked Pasta with Chicken (10 Points Plus)

Baked Pasta with Chicken (10 Points Plus)

Chicken & Pasta 3

Serves 2

  • 5oz High Fibre Pasta
  • ½ tsp Olive Oil
  • 5oz Frozen Spinach, defrosted
  • ¼ tsp Oregano
  • ¼ tsp dried Basil
  • ¼ cup reduced Fat Ricotta
  • ½ cup Reduced Fat Mozzarella Cheese
  • 2 servings leftover Chicken Cacciatore, removed from bone with ½ cup Sauce
  • ½ cup diced Italian Tomatoes

Preheat oven to 375.  Spray a small pie plate or 6” x 6” baking dish with cooking spray.

Cook the pasta according to package directions until al dente.  Drain and set aside.   Save ¼ of the pasta (about 1 cup) for lunch later in the week.

Heat a non stick skillet over medium  heat and add the olive oil.  Saute the garlic for about 2 mins and then add the spinach, oregano, basil and diced tomatoes.  Cook for 3-4 mins.  Season with salt and pepper.

Chicken & Pasta 1

Toss together the pasta, leftover chicken and sauce, tomatoes and spinach mixture, ricotta cheese, and ¼ cup Mozzarella.  Pour into baking dish.  Top with remaining Mozzarella.

Chicken & Pasta 2

Bake for about 25-30 mins.

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