The Bake Off Flunkie posted pictures of this delicious dish a while back and I knew it was something we just had to try. In fact my mouth waters even now as I think about this...
It is too good to not share with you so let's get straight to it...
Ingredients: 8 Ounces Uncooked Rigatoni (Or any large shaped pasta) 2 Teaspoons Olive Oil 1 Large Onion Diced 1 Bag Frozen Chopped Spinach 1 14oz Undrained Can Diced Tomatoes 1 10oz Tub Philladelphia Italian Cheese and Herb Cooking Cream 2 Cups Cubed Cooked Chicken Breast 1/2 Teaspoon Sea Salt Dash of Pepper 1.5 Cups Shredded Mozzarella Cheese
Start by heating your oven to a toasty warm 425º .
Boil and cook your rigatoni in a hot pot of salted water...cook until just under done or "al dente". When you strain the water from the pasta noodle pot, make sure to save some of it for later use. Also make sure not to rinse the pasta in cold water to stop the cooking...just leave them as is in the strainer until we are ready for them.
While the pasta is cooking you can start on the sauce. In a non stick frying pan that has been heated over medium heat until HOT add the olive oil and diced onion...cooking them until just starting to turn brown. To that add your spinach and undrained diced tomatoes, stirring often until the spinach is heated through and bubbling.
Next in to the pan is your cooking cream, chicken, salt, and pepper. Continue to cook this mixture until bubbly and heated through...roughly 3-4 minutes depending on your stove top, making sure to stir it constantly so that it doesn't burn.
With it all heated through you can now add in your pasta and mix well to combine. If you are finding that it is too thick of a mixture feel free to add in no more than 3 Tablespoons of your pasta cooking water to thin it out a bit.
Are you like me and do not have a skillet that is oven safe? Then this is the time to move your pasta mix to an oven proof dish and top it with Mozzarella Cheese...my philosophy on cheese is the more the merrier so sprinkle away.
Then place your dish in the oven for 5 minutes or until your cheese is melted and turning a slight golden colour.
SEE I TOLD YOU DELICIOUS....too delicious to take time writing before sharing.