Dinner for Hubby

Some of my best recipes are from Southern Living Magazine and this one has been a favorite for years. It is a good size recipe for four people then you have enough for seconds or left overs. Of course you can make it stretch further with hearty appetizers, a healthy salad and crusty bread. Sometimes I change it up a little depending on the ingredients I have on hand and it always turns out perfect.  My one suggestion is not to over mix the ingredients.  As a result the flavors will be more distinct and it will look more appetizing.

Chicken ‘n’ Spinach Pasta Bake                                   Southern Living, February 2007                              Makes 4 to 6 Servings Prep: 15 min., Bake 1 Hr

• 8 oz. uncooked rigatoni
• 1 Tbsp. olive oil
• 1 cup finely chopped onion (about 1 medium)
• 1 (10 oz. package frozen chopped spinach, thawed
• 3 cups cubed cooked chicken breasts
• 1 (14.5-oz.) can Italian-style diced tomatoes
• (8-oz.) container chive-and-onion cream cheese
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 1/2 cups (6 oz.) shredded mozzarella cheese

1. Prepare rigatoni according to package directions.
2. Meanwhile, spread oil on bottom of an 11×7 inch baking dish; add onion in a single layer.
3. Bake at 375 for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.
4. Drain chopped spinach well, pressing between layers of paper towels.
5. Stir rigatoni, spinach, chicken and next 4 ingredients into onion in bowl.  Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
6. Bake, covered, at 375 for 30 minutes; uncover and bake 15 minutes or until bubbly.

Notice in the pictures, I substituted the can of tomatoes for fresh grape tomatoes sliced in half. There is nothing better than fresh tomatoes that really taste like tomatoes.   I also added 1/2 cup parmesan cheese mixed in with the mozzarella.  Garnish with fresh Italian flat leaf parsley.

Enjoy!