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By Elizabeth Tanner
Tuscan Chicken Pasta Bake
8 oz uncooked penne pasta (2 3/4 cups)
2 cups chopped, cooked chicken
1/3 cup sun dried tomatoes in oil, drained and chopped (from 8-oz jar)
1 jar (15 oz) Alfredo sauce
2 cups water
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
2 cups packed fresh baby spinach leaves
1 1/2 cups shredded mozzarella cheese
Chopped fresh basil leaves, if desired
- Heat oven to 375 degrees Fahrenheit. Spray 13×9-inch glass baking dish with cooking spray.
- In a large bowl, mix pasta, chicken, tomatoes, Alfredo sauce, water, Italian seasoning, garlic powder and pepper flakes. Pour mixture into dish. Cover tightly with foil. Bake for 40 minutes.
- Remove dish from oven and stir thoroughly. Add spinach and stir until well mixed. Sprinkle with cheese.
- Bake uncovered 5 to 7 minutes or until pasta is tender and cheese is melted. Let stand 10 minutes before serving. Garnish with basil and enjoy!