A delicious and easy recipe made with chicken, whole wheat pasta and tomatoes tossed in a creamy spinach pesto sauce and topped with cheese.
Servings : 4
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Total Time 40 minutesmins
Ingredients
1-1/2cupsdry whole wheat penne pasta
1tablespoonolive oil
3boneless skinless chicken breasts, cubed
1/3-cupspinach pesto <--- click for the recipe
1pintcherry tomatoes, halved
1cupshredded part skim mozzarella cheese, divided
2Tablespoonsgrated Parmesan cheese, for garnish (optional)
Instructions
Heat oven to 375ºF.
Lightly grease a baking dish with cooking spray and set aside.
Prepare pasta as directed on the package.
In the meantime, prepare the chicken.
Heat olive oil in a frying pan and add cubed chicken; cook for 3 to 4 minutes, or until browned on all sides and thoroughly cooked. Remove from heat.
Drain pasta and return to pan.
Stir in prepared chicken and spinach pesto; mix until well combined.
Transfer to previously prepared baking dish.
Top with cherry tomatoes and layer 1/2-cup mozzarella cheese.
Bake for 18 minutes; remove from oven and top with remaining mozzarella cheese.
Bake for 3 to 4 minutes, or until cheese is melted.
Remove from oven and let stand few minutes.
Sprinkle with grated parmesan cheese and serve.
Notes
Once the pasta bake is done and cooled off for a minute or two, I like to stir it while it's still in the baking dish just so that the tomato juices can spread out evenly.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.