Ingredients

The following ingredients have 4 Servings
  • 3 cups penne pasta (, uncooked)
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons butter
  • 1/4 cup milk
  • 3 tablespoons olive oil
  • 4 skinless (, boneless chicken breast halves (about 1-pound), cut into cubes)
  • 2 tablespoons olive oil
  • 1 package ((6-ounces) baby spinach)
  • 3 garlic cloves (, minced)
  • salt and pepper (, to taste)
  • 2 cups tomato sauce
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded parmesan cheese

Instruction

  • Preheat oven to 375.
  • Grease a casserole dish with baking spray; set aside.
  • Cook pasta according to the directions on the box.
  • Drain pasta and return to pot; stir in cheese, butter, and 1/4 cup milk; add more milk if needed. Continue to stir until smooth and well combined.
  • Transfer cheesy pasta into previously prepared baking dish and set aside.
  • Pour 3 tablespoons olive oil in a skillet and cook over medium heat.
  • Add cubed chicken and cook until done; about 6 to 8 minutes, stirring occasionally.
  • Set chicken aside.
  • In a saucepan, add olive oil and cook over medium-high heat.
  • Add spinach, minced garlic and season with salt and pepper; cook 2 minutes, or until spinach is wilted, stirring frequently.
  • Add cooked chicken to spinach and stir in tomato sauce; cook over medium-high heat until heated through.
  • Spoon chicken and spinach mixture over pasta.
  • Top with shredded mozzarella and parmesan cheese.
  • Cook for 15 to 20 minutes, or until bubbly.
  • Remove from oven.
  • Let stand 5 minutes.
  • Serve.