Creamy Chicken, Spinach & Tomato Rigatoni Bake

  • Prep Time 15 min
  • Total Time 45 min
  • Serves: 6

Ingredients

  • 1 lb 2 boneless skinless chicken breasts 500 g
  • 1 tsp olive oil
  • 1 lb rigatoni, cooked according to package directions 500 g
  • 1 container Sensations by Compliments Tuscan Tomato & Basil Bisque 625 mL
  • 2 cups loosely packed baby spinach 500 mL
  • 1 red pepper, diced
  • ½ cup grated mozzarella cheese 125 mL

Directions

  • Step 1

    Preheat oven to 350°F (180°C). In a skillet set over medium heat, add the oil and the chicken breasts and cook about 8 min. per side, or until they reach an internal temperature of 165°F (74°C). Remove from skillet to a plate; once cool enough to handle, cut into bite-size pieces.

  • Step 2

    In large bowl, mix together chicken, pasta, soup, spinach and red pepper. Pour mixture into 9 x 13-in. (23 x 32-cm.) baking dish. Sprinkle with cheese.

  • Step 3

    Bake about 20 min., or until soup is bubbling and cheese begins to brown.

Nutrition Facts

  • Nutrition Description Per serving (⅙ of the recipe):
  • Calories 510
  • Fat 12 g
  • Saturated Fat 4.5 g
  • Carbs 70 g
  • Sugar 10 g
  • Protein 31 g
  • Cholesterol 60 mg
  • Fibre 3 g
  • Sodium 410 mg