Creamy Chicken, Spinach & Tomato Rigatoni Bake

6
Medium
Dinner

Characteristics

Nutritional Facts Per Serving

510
Calories
31 g
Protein
70 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 6
  • Amount For Serving % Daily Value
  • Calories 510
  • Lipides 12 g
    • Saturated fat  4.5 g
  • Cholesterol 60 mg
  • Sodium  410 mg
  • Carbs 70 g
    • fiber  3 g
    • Sugar  10 g
  • Protein 31 g

Ingredients

  • 2 boneless skinless chicken breasts (about 1 lb/500 g)
  • 1 tsp (5 mL) olive oil
  • 1 lb (500 g) rigatoni, cooked according to package directions
  • 1 container (625 mL) Sensations by Compliments Tuscan Tomato & Basil Bisque
  • 2 cups (500 mL) loosely packed baby spinach
  • 1 red pepper, diced
  • ½ cup (125 mL) grated mozzarella cheese

Method

  1. Preheat oven to 350ºF (180ºC). 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 165ºF (74ºC).
  2. Remove from skillet to a plate; once cool enough to handle, cut into bite-size pieces.
  3. 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.Bake about 20 min., or until soup is bubbling and cheese begins to brown.

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