Wednesday, March 8, 2017

Spinach Pesto Chicken Pasta Bake

Ingredients for 1 cup

1/3-cup spinach pesto
1 cup shredded part skim mozzarella cheese, divided
1 pint cherry tomatoes, halved
1 tablespoon olive oil
1-½ cups dry whole wheat penne pasta
2 Tablespoons grated Parmesan cheese, for garnish (optional)
3 boneless skinless chicken breasts, cubed


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 ½-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.

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