Creamy Chicken, Spinach & Tomato Rigatoni Bake

Prep Time: 10 minutes
Total Time: 45 minutes
Makes: 6


  1. 2 boneless skinless chicken breasts (about 1 lb/500 g)
  2. 1 tsp (5 mL) olive oil
  3. 1 lb (500 g) rigatoni, cooked according to package directions
  4. 1 container (625 mL) Sensations by Compliments Tuscan Tomato & Basil Bisque
  5. 2 cups (500 mL) loosely packed baby spinach
  6. 1 red pepper, diced
  7. ½ cup (125 mL) grated mozzarella cheese


  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.