Creamy Chicken, Spinach & Tomato Rigatoni Bake
Prep Time
Serves
Cooking Mode
1 lb 2 boneless skinless chicken breasts
1 tsp olive oil
1 lb rigatoni, cooked according to package directions
1 container Sensations by Compliments Tuscan Tomato & Basil Bisque
2 cups loosely packed baby spinach
1 red pepper, diced
½ cup grated mozzarella cheese
1 lb 2 boneless skinless chicken breasts
1 tsp olive oil
1 lb rigatoni, cooked according to package directions
1 container Sensations by Compliments Tuscan Tomato & Basil Bisque
2 cups loosely packed baby spinach
1 red pepper, diced
½ cup grated mozzarella cheese
Directions
1Preheat 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.
2In 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.
3Bake about 20 min., or until soup is bubbling and cheese begins to brown.
Disclaimer
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Personal Note
Personal Note
